on the menu . . .
🧀Cheesy Enchilada Skillet:
-2 c tomato sauce
-1/2 - 1 tbsp taco seasoning* (see below)
-1 tbsp apple cider vinegar
-1 tbsp agave or maple syrup
-salt, pepper, to taste
-12 oz. chicken breast, diced
-2 sweet potatoes, cubed
-1 yellow onion, diced
-1 bell pepper, diced
-jalapeños
-3 garlic cloves, minced
-1 can black beans, drained, rinsed
-1 cup corn
-4 corn tortillas, cut into strips
-shredded cheddar and mozzarella
Toppings: Cream, cilantro, avocado, lime, chili flakes
👩🍳Method:
1. Preheat oven to 365F. Sauté onion and garlic in a bit of olive oil.
2. Add in the diced chicken, sweet potato, bell pepper, spices with a little splash of water and cook ~5 minutes.
3. Pour in black beans, corn, and sauce to the skillet. Cover and simmer for 10 minutes.
4. Cut the tortillas into strips and fold them in gently.
5. Move skillet over to the preheated oven and bake for 15 minutes. The sweet potato should be softttt.
6. Take out, top with cheese, pop back in oven and broil ~2 min. to make it ooey gooey and melty.
7. Add toppings and enjoy 😊
*No taco seasoning? Use a blend of chili powder, paprika, cumin, coriander, garlic powder, onion powder, oregano 🌿