I love sweet potatos! From the fries to the casserole, sweet potato makes my tummy happy. When I got my spiralizer, I started researching new recipes that I could make. One of my goals this year is to eat more veggies. What better way to achieve that than by incorporating them into the main course?!
This Spiralized Sweet Potato Enchilada Skillet by Sweet Peas and Saffron blog came up on Pinterest. The first thing I noticed was that it only takes about 30 minutes to make. Perfect for a weeknight! The second thing I noticed is how easy the recipe sounded to make. We decided to give it a try!
1 Tbsp. Olive Oil
Small White Onion-Shopped
Sweet Potato-Spiralized (About 2 cups)
2 Garlic Cloves-Minced
1 Can Black Beans
I Can Corn
4-6 Corn Tortilla Strips (We left out)
2 Cups Enchilada Sauce
2 Cups Mozzarella Cheese(We left out)
Spiralize your sweet potatoes! Check out this helpful video for reference.
In an oven-safe skillet, heat oil and cook chopped onion until it is translucent. Add in your spiralized sweet potatoes and cook until al dente. Add in your minced garlic. After a minute, add in black beans, corn, enchilada sauce and cheese. Stir until well combined. Place in oven preheated at 350 degrees until cheese is melted. Serve with toppings of choice.
The Verdict: This recipe was a huge hit! My only gripe was how hard it was to spiralize the sweet potatoe. I had to get Judd involved in that task and he made it look easy! Once I got the zoodles cooking, I was on a roll. I find these one pot meals are the best for the work week. It’s quick and easy to make plus it tastes delicious. We topped ours with avocado but the original has cheese in it. Sadly my dairy sensitivities keep me from enjoying all the cheeses!