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 vegetarian stovetop enchiladas recipe
- 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
- 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.
- 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.
- 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.
- Add the black beans, enchilada sauce and taco seasoning, stirring well to mix. Cover, and simmer 10 minutes.
- Before removing from the heat, stir in the cheddar cheese, giving it time to melt into the mixture.
- Remove from the stove, and divide among serving plates.
- Garnish with sour cream, green and red onions, cilantro and jalapeños, as desired.