Sweet Potato Enchilada Skillet Casserole

I have to say, “This is delicious.”

Vegetarian. Full of flavor. Packed with nutrition.

Oh, and topped with cheese of course!

The original recipe, from “This Gal Cooks”, asked for some specialty items that I decided to work around, and my final product was still scrumptious!

I hope you try it!

Sweet Potato Enchilada Skillet Casserole
Original Recipe
Printable Version

1 cup white rice
2 medium sweet potatoes, peeled and diced
1/4 red pepper, diced
1 medium zucchini, cored and diced
1 15 oz. can of black beans, drained and rinsed
1 4 oz. can of diced green chilies
1/2 c frozen corn
1 14.5 oz can Petite cut tomatoes with chipotle chilies (not drained)
2 10 oz. cans of red enchilada sauce (or ~2 cups homemade, can use half red and half green)
1/4 cup water
2 oz. cream cheese
1 cup colby jack or Mexican cheese, shredded
1/2 T olive oil
cilantro, for garnish

Heat olive oil in a large skillet over medium high heat. Add the sweet potato. Saute for 5 minutes.

Add the zucchini and red pepper and saute for a few more minutes.

Reduce heat to medium low and stir in the rice. Cook for 1 minute, stirring often. Add the enchilada sauce, water, tomatoes, green chilies, black beans, and corn. Mix well and bring to a boil.

Cover and reduce to a simmer. Simmer for 18-20 minutes, or until the rice is tender, stirring occasionally.

Once the rice is done cooking, stir in the cream cheese.

Top with the shredded cheese and turn on your broiler. Broil until the cheese is bubbly.

Garnish with cilantro.