Black Bean Sweet Potato Skillet Enchiladas Recipe - A zesty robust vegetarian meal you can make in one pan! This recipe is loaded with vegetables and so delicious.
Set a large sauté pan over medium-high heat. Caramelize the onions in butter for about 5 minutes. Stir in mushrooms and garlic, and sauté for another 2 minutes. Mix in beans, sweet potatoes, chipotle pepper and spices.
Whisk together the enchilada sauce, molasses, and adobo sauce. Add 1/2 cup of the sauce to skillet, mix well.
Fill the enchiladas by placing spinach on tortillas and spooning the filling on top. Then roll them up, burrito style. Repeat until all the filling is used. Wipe out the skillet with a paper towel.
Pour about 2/3 cup of sauce in bottom of skillet and place enchiladas back into pan. Drizzle the remaining sauce over the enchiladas, sprinkle with cheese. Cover until the cheese melts and the sauce is bubbling. Serve warm.