Sweet Potato + Black Bean Enchilada Skillet (v,gf)

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Our local coffee shop hosts history nights every 1st Tuesday of the month and this month's theme was about the scary things, deaths, skeletons and graves of Inwood (the uppermost neighborhood in Manhattan). Did you know that Edgar Allen Poe lived in Kingsbridge (a 10 minute walk away) and wrote some of his most famous works from there? Annabel Lee and Bells both came from his time in Kingsbridge. He used to walk Highbridge Park for hours and hours in in solitude. It was really cool to sit with our neighbors, take in some of its history and see what it all looked like before apartment buildings and c-town became a thing.

Anyway, despite this unseasonably warm weather, I've been in the fall food-makin mood with all these festive activities. I really just love any variation on tacos, enchiladas, chilaquiles. This recipe is a variation on standard enchiladas, deconstructed and broiled off in a cast iron skillet. It's vegetarian, but you can easily pull the sweet potato (or keep it in) and add whatever you have on hand, chicken or steak. 

Sweet Potato + Black Bean Enchilada Skillet (v,gf)

adapted from Ambitious Kitchen's recipe

Ingredients

  • 2 tsp coconut oil/ghee
  • 3 cups 1/2-inch-chopped sweet potatoes
  • 1 medium yellow onion, diced
  • 3 cloves garlic, chopped
  • 1/2 jalapeno, diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/4 tsp pumpkin spice
  • 1 - 15 ounce can black beans, rinsed and drained
  • 8 corn tortillas, cut into strips
  • 1-15 ounce can red enchilada sauce
  • 1 cup of your favorite raw/organic melty cheese like cheddar, pepper jack, monterey jack, cotija
  • cilantro, chopped for garnish
  • drizzle of lemon/lime juice

Directions:

1. Heat the oil over medium high heat in a round cast iron skillet. Sautee onions, garlic and jalapeno for a few minutes until the onions re translucent. 

2. Add the sweet potato, cumin, chili powder, cinnamon, salt and pepper. Stir occasionally until the sweet potatoes are tender. Use a fork to test. :)

3. Add the black beans, tortilla strips and enchilada sauce. Stir and combine. 

4. Reduce hear to low and sprinkle in 1/2 the cheese. Simmer for a few minutes. Stir in the rest of the cheese and put under the broiler for about 3 minutes until the cheese is melty and the tortillas get a teensy bit browned. 

5. Garnish with cilantro and drizzle on some lime juice.

Xoxo,

Lo