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Monday, August 3, 2015

{Sweet Potato Enchilada Skillet}

**Update!!  I originally posted this recipe back in March but I have to say that this is one of my favorite recipes!  I love rolling the enchilada filling up in tortillas, scooping it up with chips or just eating it plain!  It is delicious and I know you will love it! 

One pan, loaded with veggies, and packed with flavor.  Just a few of the things I love about this Sweet Potato Enchilada Skillet!  

Other things I love about this Sweet Potato Enchilada Skillet... the leftovers make great breakfasts or lunches.  Yes, I said breakfast... think breakfast burrito filling!

But I still think my favorite thing about Sweet Potato Enchilada skillet has to be the whole one pan thing!  I am a sucker for one pan meals.  One pan meals means less clean up for me and that is a huge win in my book!  And lets just say that with the wedding being a week away the less time I can spend in the kitchen cooking and cleaning the better!  I have last minute wedding details to attend to!  

Sweet Potato Enchilada Skillet
Brunch N'Cupcakes - Inspired by Ambitious Kitchen 
Serves 8 

3 Medium Sweet Potatoes - Peeled and Chopped into 1/2 inch cubes
3 Medium Zucchinis - Chopped
1/2 Large Onion Chopped
4 Cloves Minced Garlic
1 - Can Enchilada Sauce
1 - 15 oz. Can Black Beans drained and rinsed 
1 Cup Hominy
1 Cup Dry Quick Cooking Brown Rice (Such as Minute Rice)
1/2 Cup Low Sodium Chicken or Vegetable Broth 
1/4-1/2 Cup Shredded Mozzarella Cheese
2 Teaspoons Cumin 
1 1/2 Teaspoons Chili Powder
1 Teaspoon Cinnamon
Salt and Pepper to Taste

For Serving - Whole Wheat Tortillas, Tortilla Chips, Greek Yogurt, Salsa, and Avocado Slices

1- In a large skillet coated with cooking spray saute onions until translucent.  Then add garlic until fragrant.  
2- Add sweet potatoes, zucchini, spices and 1/2 cup chicken broth to skillet and cook until sweet potatoes are tender.  
3- While sweet potatoes are cooking cook brown rice and set aside. 
4- Once sweet potatoes are soft stir rice, beans, hominy and enchilada sauce into skillet.  Top with cheese and serve with toppings of choice!