I am poor. I’ve accepted it. I’ve embraced it. Because of this truth, I have minimal cooking utensils & appliances. So when my mother & step father offered their old cast iron skillet I practically fainted.

Do you know how much can be done with a cast iron skillet?!?! Neither do I because I’ve never had one, but I’ve heard excellent things.

I instantly began trolling the internet for a #nomeat skillet dish that was hearty, healthy & uber satisfying. I came across several deconstructed enchilada recipes. How intriguing.

The original I found calls for butternut squash but this girl loves to carb o-load so I subbed for sweet potatoes. It was spicy, sweet, warm and felt like the perfect winter comfort food. Even though it’s 90 degrees out and I am literally close to melting.

Definitely will make & gorge on again.

Made enough for 2 gals. Would probably feed 4 less hungry people.

Time: 30 minutes

Ingredients:

• 2 tbsp. olive oil
• 1 medium yellow onion, diced
• 3 cloves of garlic, minced
• 2-3 medium sweet potatoes, peeled + diced
• 1 can of green chiles, diced
• 1 can of black beans, rinsed + drained
• 8 yellow corn tortillas, ripped into strips
• 1 can of red enchilada sauce
• 2 cups of mexican cheese, (less if you’re not a dairy gluten like muah)
• 1 tbsp. of sriracha sauce
• 1 tsp. of cumin
• 1 tsp. of chili powder
• S+P to taste
• Diced green onions to make pretty (I skipped)

How to:

• Heat olive oil in cast iron skillet over medium-high heat.
• Add onion + garlic and cook until fragrant
• Add sweet potatoes + chiles + cumin + chili powder + sriracha. Season with S+P. Cook until potatoes are tender. About 10 minutes.
• Add black beans + corn tortillas strips + enchilada sauce. Stir.
• Reduce heat to medium-low and add 1 cup of cheese. Stir & simmer.
• Turn on oven broiler. Sprinkle on remaining cup of cheese and place in broiler for 3-5 minutes. Cheese will be melted and tortillas golden.
• Remove from heat & serve immediately.
• Enjoy the gorgefest.