Sweet Potato and Chorizo Enchilada Skillet (Gluten-Free)
A one-pan enchilada skillet with roasted sweet potatoes, spicy chorizo, and a vibrant enchilada sauce, topped with cheese and cilantro. Served without tortillas to be gluten-free.
Ingredients
- 2 medium Sweet potatoes
- about 450 g Chorizo
- 1 medium Onion
- 3 cloves Garlic
- 1 can Black beans
- 1 cup Corn
- 1 can Enchilada sauce
- 1 cup Shredded cheddar cheese
- 2 tbsp Olive oil
- 1 tsp Chili powder
- 1/2 tsp Cumin
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 1/4 cup Cilantro
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to about 205°C (200°C). Dice sweet potatoes and toss with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
- 2While sweet potatoes are roasting, heat remaining olive oil in a large oven-safe skillet over medium heat. Cook chorizo, breaking it up with a spoon, until browned.
- 3Add onion and garlic to the skillet and cook until softened.
- 4Stir in black beans, corn, chili powder, and cumin. Cook for 5 minutes.
- 5Pour in enchilada sauce and bring to a simmer. Cook for 10 minutes.
- 6Stir in roasted sweet potatoes. Top with shredded cheddar cheese.
- 7Bake in the oven for 10-15 minutes, or until cheese is melted and bubbly.
- 8Garnish with cilantro before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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