Zesty, vibrant and so nutritious, you’ve just got to try these Black Bean Sweet Potato Skillet Enchiladas!
Bursting with sweet potatoes, mushrooms, onions, garlic, black beans and spinach, you will be bursting with health after you enjoy today’s very nontraditional enchilada recipe.
If you are crying, “Where’s the beef?” Believe me, you won’t miss it!
With its beautiful colors, bold flavors, and simplicity of one-pan preparation, Black Bean Sweet Potato Skillet Enchiladas might become a regular in your home.
Although my family isn’t totally vegan or vegetarian they didn’t even ask about the lack of meat. And poof, the Black Bean Sweet Potato Skillet Enchiladas vanished without a trace.
To Make Black Bean Sweet Potato Skillet Enchiladas
I throw the sweet potatoes in the oven with whatever I am baking a day or two ahead of time. Then I refrigerate them so I don’t need to bake them at all when I prepare the enchiladas.
Caramelizing the onions adds a wonderful sweet depth of flavor to the dish along with the sweet potatoes and molasses.
Next concoct a sweet and spicy enchilada sauce by whisking molasses and Adobo sauce from the can of chipotle peppers into homemade or store bought enchilada sauce.
The sauce goes in, under and atop of Black Bean Sweet Potato Skillet Enchiladas.
A bit shy about the spicy stuff? You can cut back on the chipotle pepper.
Whole grain tortillas and fresh spinach are the wrapping for it all. Black Bean Sweet Potato Skillet Enchiladas are vegetarian and topped with shredded cheese if desired.
To make this recipe vegan, two tiny little switch ups are required. Exchange the butter for olive oil and use vegan cheese.
Or skip the cheese altogether and top with extra sauce.
Either way Black Bean Sweet Potato Skillet Enchiladas are sweet, zesty, savory and satisfying!
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