Sweet Potato Enchiladas Skillet Casserole

A while back I made this Easy Beef Tex Mex Skillet Casserole. A vegetarian skillet meal was long overdue so I made this Sweet Potato Enchiladas Skillet Casserole.

This dish was so EASY to make! Everything is cooked in one oven-safe skillet. Saute some sweet potatoes with a little olive oil. Add the rice, black beans, corn, enchilada sauce and chicken stock. Use vegetarian stock, if you prefer. Cover and cook until the rice is tender. Then, top with cheese and broil until that cheese is ooey gooey and bubbly. Enjoy.

Sweet Potato Enchiladas Skillet Casserole

Sweet Potato Enchiladas Skillet Casserole

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Print

Ingredients

• 1 C RiceSelect Arborio Blend ™ with Jalapeño
• 2 medium sweet potatoes, peeled and diced
• 2 small red chili peppers, seeded and sliced
• 1 medium zucchini, cored and diced
• 1 15oz can of black beans, drained and rinsed
• 1 4oz can of diced green chilis
• 1/2 C frozen sweet corn
• 2 chipotle peppers in adobo sauce, seeded and chopped
• 1 14.5oz can of spicy red pepper diced tomatoes (NOT drained)
• 1 10oz can mild green chili enchilada sauce
• 1 10oz can red enchilada sauce
• 1/4 C water
• 2 oz reduced fat cream cheese
• 1 C shredded Mexican blend cheese
• 1/2 tbsp olive oil
• Cilantro for garnish

Instructions

1. Heat a large skillet over medium high heat. Add the sweet potato and drizzle with the 1/2 tbsp of olive oil. Saute for 5 minutes.
2. Add the zucchini, red chili peppers and chipotle peppers and saute for 3 minutes.
3. Reduce heat to medium low and stir in the rice. Cook for 1 minute, stirring often. Add the enchilada sauces, water, diced tomatoes, diced green chilis, black beans and corn. Mix well and bring to a boil. Cover and reduce to a simmer. Simmer for 18-20 minutes, or until the rice is tender, stirring occasionally.
4. Once the rice is done cooking, stir in the 2oz of cream cheese. Top with the shredded cheese and then turn on your broiler. Broil until the cheese is bubbly. Garnish with cilantro, if desired.

Nutrition Information:

Amount Per Serving: Calories: 300 Total Fat: 7g Sodium: 745mg Carbohydrates: 47g Sugar: 8g Protein: 9g

The RiceSelect hosted sweepstakes ends at midnight on December 18^th
Ready to start cooking with RiceSelect? Visit the RiceSelect Rethink Rice campaign site to sign up for their monthly newsletters and access to fresh new recipes. You’ll receive a $2-off coupon just for signing up! You’ll also be able to enter to win a 6 cup Aroma rice cooker. Trust me, I’m sure you will love your rice cooker as much as I love mine!

For another opportunity to win, answer the question, “What’s your favorite rice recipe?” in the comments below for a chance to win a $100 Amazon gift card.

Sweepstakes Rules:

No duplicate comments.

You may receive (2) total entries by selecting from the following entry methods:

1. Leave a comment in response to the sweepstakes prompt on this post
2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond; otherwise a new winner will be selected.

The Official Rules are available here.

This sweepstakes runs from 10/6/14 – 11/3/14.

Be sure to visit the RiceSelect brand page on BlogHer.com where you can read other bloggers’ posts!