While I was vegetarian in May, I ate a TON of Mexican recipes. It wasn’t even really on purpose… okay, maybe subconsciously it was, but… there are just a lot of options out there for vegetarians in Mexican cuisine. This dish has become one of the ‘keepers’ out of all the new recipes I tried last month!
I was stoked to find this skillet because a) I love skillet meals, can’t beat one dirty pan, and b) I love any opportunity to get sweet potatoes into my diet. I just learned to love sweet potatoes in maybe the last couple of years #adulting but I still only like them certain ways in certain things. I don’t eat them with sweet toppings, only savory. I like them spicy, particularly with smoked paprika, or dipped in //chipotle mayo//. But I really liked this skillet because the sweet potatoes gave it some heft without making me feel like a slug. A lot of the vegetarian recipes I ate were so pleasantly filling!
You can find the original recipe //here//. I tweaked it a little bit and will probably tweak it again next time I make it (next week), by using grain-free tortillas instead of corn tortillas.
🍴 I used Hatch Tex-Mex enchilada sauce and it was soooo yummy.
🍴 I also used 1 cup leftover rice, even though it’s listed as optional – I actually planned it out so that I would make my //Spanish rice// the day prior and set aside 1 cup to have leftover for this dish.
🍴 I did not use mozzarella cheese though (this is Mexican food sacrilege to me, Mozzarella is ITALIAN, if you want white stretchy cheese in Mexican food please use Chihuahua cheese or Monterey Jack cheese!) – I used a mix of Monterey Jack and cheddar.
All in all, a very good dish that I look forward to making again and again!