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Only 15 minutes stand between you and super-easy stovetop enchiladas

If you love Mexican food, then you will love how fast this simple dinner recipe comes together.

In this quick stovetop version of enchiladas, I made a vegetarian base using vegetables like steamed, diced sweet potatoes, black beans and lots of sweet onions. I cooked them all down in a large skillet, then added my favorite enchilada sauce. Instead of stuffing tortillas like in traditional enchiladas, I sliced the tortillas into strips and stirred them into the mixture along with shredded cheddar cheese. Dinner can’t be much more simple than that.

15 minute stove top enchiladas recipe

15-minute vegetarian stovetop enchiladas recipe

Serves 6


  • 2 large sweet potatoes, peeled
  • 1 tablespoon olive oil
  • 1 large sweet onion, diced
  • 1/2 cup frozen corn kernels
  • 1 (15 ounce) can black beans, drained and rinsed
  • 2 (10 ounce) cans enchilada sauce
  • 1 tablespoon taco seasoning
  • 1 cup shredded cheddar cheese
  • For garnish: Sour cream, fresh cilantro, sliced green onions, diced red onions, sliced jalapeños


  1. Cut the sweet potatoes in half, and microwave them on the baked potato setting or until almost cooked completely. Remove them from the microwave, and allow them to cool.
  2. Heat a large skillet or pan over medium heat, add the olive oil and the onions, and cook for  3 to 4 minutes or until the onions start to turn translucent.
  3. Once the sweet potatoes are cool enough to handle, dice them into pieces, and add them to the skillet along with the corn kernels. Cook for an additional 2 to 3 minutes to help the potatoes brown.
  4. Add the black beans, enchilada sauce and taco seasoning, stirring well to mix. Cover, and simmer 10 minutes.
  5. Before removing from the heat, stir in the cheddar cheese, giving it time to melt into the mixture.
  6. Remove from the stove, and divide among serving plates.
  7. Garnish with sour cream, green and red onions, cilantro and jalapeños, as desired.

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