Sweet Potato and Chorizo Enchilada Skillet (Gluten-Free)

Ingredients

• 2 medium Sweet potatoes
• 1 lb 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

Instructions

1. 1Preheat oven to 400°F (200°C). Dice sweet potatoes and toss with 1 tablespoon olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender.
2. 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.
3. 3Add onion and garlic to the skillet and cook until softened.
4. 4Stir in black beans, corn, chili powder, and cumin. Cook for 5 minutes.
5. 5Pour in enchilada sauce and bring to a simmer. Cook for 10 minutes.
6. 6Stir in roasted sweet potatoes. Top with shredded cheddar cheese.
7. 7Bake in the oven for 10-15 minutes, or until cheese is melted and bubbly.
8. 8Garnish with cilantro before serving.

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