Skillet Vegetarian Enchiladas

Name: Skillet Vegetarian Enchiladas
Total time: 2 h
Ingredients: 2 tablespoons Olive Oil; 3 cloves Garlic minced; 1/2 medium Red Onion diced; 1 large Sweet Potato peeled and ½" diced (about 2 cups); 1 (15 ounce can) Black Beans rinsed and drained; 1 cup Corn; 6-10 Corn Tortillas; 3 cups Enchilada Sauce homemade or packaged; 1 cup Shredded Cheese

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Total: 120

Servings: 10

Ingredients

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Instructions

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Step 1

Preheat oven to 375°F. Make the enchilada sauce or use your favorite packaged sauce.

Step 2

In a large oven-safe skillet, heat OLIVE OIL over medium-high heat; sauté GARLIC and ONION a few minutes until tender, stirring as needed.

Step 3

Add diced SWEET POTATOES and continue sautéeing until they're almost fork-tender (about 5 min). *See recipe footnote

Step 4

Transfer cooked veggies to a bowl and set aside.

Step 5

In the warm skillet, layer enchilada ingredients, alternating between TORTILLAS, SWEET POTATOES, BLACK BEANS, CORN, CHEESE, and ENCHILADA SAUCE. *See recipe footnote

Step 6

Cover the skillet and bake 20 minutes. Uncover and bake enchiladas another 10 minutes until the sauce is bubbling around the edges.

Step 7

Serve warm. Garnish options: sour cream, lime, cilantro, avocado, salsa, avocado ranch. *See recipe footnotes for reheat instructions