30-Minute Vegetarian Skillet Enchiladas [Gluten-Free]
I’ve been seeing the Black Bean and Sweet Potato combination all over Pinterest, so it’s no surprise I was inspired to dream up this sexy-texy-mexy skillet concoction.
I’ll be honest…I had average expectations for this dish…even as I created it, but much to my surprise, it was really, really, good! In fact, it was so hearty, we couldn’t believe we could call it a vegetarian dish. (This came directly from muh meat-lovin man!)
The key to making this a 30-minute meal
…is that you have certain prepared ingredients on hand, such as rice, black beans, sweet potatoes, and enchie sauce. But with a tiny bit of planning over the weekend (i.e., make your rice ahead of time), you’ll be off to the races for Meatless Monday!
To cook sweet potatoes in a hurry, I use the microwave method while I gather the other ingredients. Simply pierce the potato in several places with a sharp pairing knife and microwave on high heat 3-5 minutes until desired softness is reached. Then peel and cut into cubes. Voila!
Now, how about that Enchilada sauce?
You can easily use canned sauce, but if you have an extra 15 minutes, you could jam out my awesome, gluten-free Enchilada Sauce recipe. It has an authentic taste, aroma, and appearance, and uses NO sugar, NO wheat, NO MSG, and very little salt.
Did I mention this entire dish is made in only one, simple 10” Lodge cast iron skillet? Talk about some beefy, affordable cookware…Lodge is definitely where it’s at, especially for one-skillet wonders like this! I heart you, Lodge!
If you’re looking for more vegetarian recipes, come check out my special collection. Also, have you been to my friend’s website over at Vegetarian Zen? These gals know how to do vegetarian food right…and they host a truly informative audio podcast all about animal-free eating. It’s my favorite food podcast, to date!
Cheers to vegetarian comfort food…and to your health!
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