Black Bean and Sweet Potato Skillet Enchiladas

Sorry I didn't get a better picture of this, I was impatient to eat and it was getting dark!

As a Texan (born if not raised) I love Mexican food almost more than anything! Unfortunately it seems like I don't cook much of it at home. This is because a lot of authentic mexican food can be kind of labor intensive and I have no time to mess with it. For example, I love enchiladas but traditional enchiladas require you to lightly fry each tortilla to make it pliable before rolling it. This has long kept me from making enchiladas since I hate frying but I recently became inspired by some recipes I was browsing online to make skillet enchiladas. Not only do I get to use my beloved cast iron skillet (one of my favorite cooking tools of all time) but I get easy, tasty Mexican food! It's a win win. I also got the chance to make my first ever homemade enchilada sauce, yum! Here is the recipe I came up with.


Ingredients

For the enchiladas
2 tbs olive oil
3 cups diced sweet potatoes
1 onion, diced
3 cloves garlic, minced
1 jalapeno, diced
1 tsp cumin
1 tsp chili powder
1 can black beans
8 corn tortillas cut in to thick strips
1 cup shredded cheese
1 avacado, chopped to serve
2 cups enchilada sauce

For the sauce
1 8 oz can tomato sauce
1 cup water
1 chicken bullion cube
1 tbs cumin
1 tbs chili powder
1 tbs all purpose flour

Directions
Saute onion, garlic, jalapeno and sweet potatoes in a large cast iron skillet until sweet potatoes are tender, about 10 minutes. It the mean time whisk all ingredients for sauce together over low heat until smooth. Add black beans, tortillas, spices and sauce to sweet potatoes and stir to combine. Remove from heat and stir in half shredded cheese, sprinkling the rest of the cheese on top. Place skillet in broiler on high for 3 to 5 minutes or until cheese is melted and bubbly.