This spiralized sweet potato enchilada skillet contains spiralized sweet potatoes, corn, black beans, and enchilada ingredients. It is an enchilada shortcut that gets dinner on your table in 30 minutes!
Well, this certainly wasn’t planned, but why don’t we call this week the week of ‘Denise trying out food trends’. Because Tuesday, I found out just how amazing Black Bean Brownies are, and now here I am today, discovering the wonders of my new spiralizer.
I asked you all whether or not you want to see some spiralizer recipes on the blog, and it was pretty much 50% ‘yes please’ and 50% ‘what is a spiralizer?!’
And I will be the first person to tell you that I am still not so sure about this veggie noodles thing. Because I’m almost 6 feet tall and I need a solid meal to really fill me up, I’m 99.999% sure that my body is going to know that the noodle it just ate was zucchini. But I really do love the idea of adding new textures to a dish and so I decided to get myself a fancy spiralizer.
And I am definitely a fan of it!
OBVIOUSLY the first thing I wanted to spiralize was a sweet potato…because clearly I am a sweet potato crazy person.
Spiralizing the sweet potato was a bit tricky at first, but once I got the hang of it, it was SUPER easy.
So here’s how this spiralized sweet potato enchilada skillet recipe works: first you cook the sweet potatoes with some onion and garlic, until they are al dente. I saw a lot of recipes that call for 8 or so minutes, but my noodles were definitely still crunchy. So I say 10+ minutes. You don’t want crunchy sweet potato noodles (although you don’t want totally soft and smushy noodles either, so keep an eye on things!)
Next you add the corn, black beans, tortilla strips and enchilada sauce.
If you are from Canada then you feel my pain. Enchilada sauce is a HUGE PAIN to find here! So instead of trying to hunt it down, I used Ali from Gimme Some Oven’s recipe for enchilada sauce. I leave out the salt, and make sure that the final volume is 2 cups, because if it over-reduces, it is overpowering in this recipe.
OK. Then you add the cheese. Obviously the most important part of the recipe.
I put the skillet in the oven for a few minutes until the cheese melted through and the enchilada sauce got nice and bubbly, then gobbled it up. Seriously. SO good.
I honestly wonder if I will make bona fide enchiladas again, because this spiralized sweet potato enchilada skillet was darn good, and about 10 times faster. It’s absolutely perfect for a weeknight dinner!
I love how gooey the tortillas get in this skillet, and the flavor that the sweet potato noodles bring to it. Definitely a new favorite dinner recipe around these parts!
So in the case of spiralizers, are you a yay or a nay? So far, I’m a big YAY!
More spiralizer recipes
- get inspired with this round-up of 24 Creative Spiralizer Recipes
- stay on the sweet potato noodle train with these Sweet Potato Noodles with Black Beans and Creamy Avocado Sauce
- or how about some Spiralized Pasta with Egg and Asparagus?
Spiralized Sweet Potato Enchilada Skillet
Enchiladas get a speedy make-over in this skillet version which also includes spiralized sweet potato.
Ingredients
- 1 tablespoon olive oil
- 1 small onion
- 300g/11 oz sweet potato noodles (roughly 6 loosely packed cups; use the 1/4 inch spacing spiralizer blade)
- 2 cloves garlic, minced
- 1 can black beans (540mL/ 19oz), drained and rinsed
- 1 can corn kernels (340mL/ 12oz), drained and rinsed
- 4 6-inch corn tortillas, cut into 1/2 inch strips (flour tortillas work too)
- 2 cups enchilada sauce (*see note)
- 2 cups of mozzarella cheese, divided
to serve
- cilantro
- avocado
- Greek yogurt
Instructions
- Pre-heat oven to 350°F.
- In a large, ovenproof skillet (12 inches) heat the olive oil over medium heat.
- Add the onion and cook for 5 or so minutes, until translucent and soft.
- Add the sweet potato noodles, and cook for 10 or so minutes, until al dente. They should have a bite to them and not be completely soft.
- Add the garlic and cook for one minute.
- Add the black beans, corn, tortillas, enchilada sauce and half of the cheese. Stir until completely combined.
- Sprinkle with the remaining cheese and place in the oven for 5 or so minutes, until cheese is melted and the enchilada sauce bubbles.
- Serve with optional toppings listed.
Recipe Notes
Calories 430 // Fat 18 g // Saturated Fat 6 g // Cholesterol 27 mg // Sodium 1302 mg // Carbohydrate 58 g // Fiber 16 g // Sugars 9 g // Protein 20 g
* I used this recipe for the enchilada sauce, omitting the salt and bringing it back up to a volume of 2 cups.
Reheats well.
Products used in this recipe:
More enchilada skillet inspiration:
- One Pot Stove Top Enchiladas Summer Style from She Likes Food
- Chicken Enchilada Skillet from Damn Delicious
- 30 Minute Quinoa Enchilada Skillet from Mel’s Kitchen Cafe
Haven’t tried a spiralizer yet! This looks so good, Denise – inspired to maybe give these veggie noodles a try 🙂
Thanks, April! I really LOVE the textures it ads to salads etc.
Sweet potato was the first thing I spiralized, too! I’m seriously loving experimenting with mine and I’m sure I’ll be trying this soon – it looks phenomenal 🙂
Thanks so much, Megan! I am definitely hooked 🙂
I LOVE my spiralizer, and like veggie noodles more than pasta (which I wasn’t sure was even possible!). I’m a crazy sweet potato person too so I’m crazy about this, Denise! This looks all kinds of delicious and I cannot wait to make it!
I haven’t tried veggie noodles as a pasta substitute yet, but I am going to try to mix them in to start. I am so excited about this silly gadget! Thanks, Marcie!
This skillet looks so delicious and packed with flavor! I love how low-carb the spiralized sweet potato makes this meal 🙂
Thanks so much, Medha! I didn’t even think about it, but you’re right, they are low-carb 🙂
I can’t get enough of spiralized noodles and this meal looks perfect. I love skillet meals and love the combination of flavors here. I wish I had a big plate of this for dinner!
I am definitely on the veggie noodle bandwagon, now! Thanks so much, Ashley!
I love enchiladas, and this sweet potato twist sounds perfect!! 🙂
Thanks so much, Rahul! I was impressed at how similar they tasted to enchiladas with so much less effort 😉
Oh, big swoons happening over here! I just have a little spiralizer and I don’t know how it would do with a sweet potato, but this seriously sounds so good I’ve got to try it. And it’s so pretty!!
Thanks so much, Rachel! I’m not familiar with the small spiralizers, but I’ve read that you can just use a vegetable peeler to get a similar effect? Not that I’ve tried it, though.
I still have yet to buy a spiralizer! I keep thinking about it but I really don’t want another kitchen gadget!! haha But I do love the idea of it!
Anyway, this skillet sounds soooo good. I am obsessed with anything sweet potato and enchilada … so combined?? Awesome.
I know, I held off for a long time, but I finally caved and I’m so glad I did 🙂 Thanks, Ashley!
I love this Denise! I’ve had a spiralizer for a few months and I just can’t get enough. This skillet meal looks incredible with all those flavors!
It’s so fun, isn’t it? Thanks, Alyssa!
I am a super sweet potato person too! And I’m also a huge enchilada person, so this is perfect! And, I just got a spiralizer for Christmas and have been looking for more recipes to make with it! This looks delicious, Denise!!
Thanks, Izzy! I’ve been spiralizing everything in sight since I got it 🙂
Delicious and so fun! My kiddos will go crazy over the spirals and I’ll go crazy over the taste. Seriously, I’m drooling over here.
Can you freeze this meal?
Huge apology for not replying sooner, Brandi! I’m really not sure how this would freeze, and I’m worried it would get really mushy. According to this site, you can freeze raw spiralized sweet potato, and it wilts when you thaw it. So if you do go the route of freezing, you may not want to cook the sweet potato through? Let me know if you try it!
I have had a spiralizer since February. Love eating these meals. I made your recipe tonight and we loved it. Thanks
I am loving my spiralizer as well, and am trying to convince my whole family they need one! Thanks so much for your review, Kathy, I’m so glad you enjoyed it 🙂
Holy moley!! This recipe is stupid good. I just can’t get over how such simple, everyday ingredients turn into this deliciousness. Seriously!! My 20 year old son actually requested that I make it (again) two nights running. Now that is saying something from his little carnivore self. I used a bit of cheddar instead of the mozzarella, and skipped the yogurt, and one can each of red and green enchilada sauce. This was just total deliciousness!!
Gosh, I don’t know how I missed your comment Michelle! I’m SO happy your family liked it! What a huge compliment…thank you! 🙂
Are these nutritional facts per serving or for the entire dish?
Hi M! It’s for one serving (if you divide the whole pan into 6 servings). I used the MyFitnessPal app, so they may not be 100% accurate. I hope this helps!
OMG! This is way better than I even expected! Thankyouthankyouthankyou!!!
YAY! I’m so glad you liked it, Therese! Thanks so much for reporting back 🙂
Very good. I added a little water when I was cooking the sweet potatoes so it wouldn’t burn. Also added a few spices as we like our food spicier. Will definitely fix again. Oh and divide the strips of tortillas so they won’t stick together especially the flour ones
Thanks for your tips, Bonnie! Glad you guys liked it!
My hubs hates sweet potatoes…I know I know. Could I make it half and half with something else. My and the kid love sweet potato. What do you recommend?
Hi Courtney! Hmm…you could replace the sweet potatoes with some bell peppers, maybe? Or even some zucchini noodles might be nice in here. Let me know how it goes!
I’ve never made sweet potato noodles before (nor have I used my spiralizer for anything yet). Roughly how many sweet potatoes are needed for this recipe?
Hi Laura! I believe it was one large sweet potato. Try to find a fatter, relatively straight sweet potato if you can, as it’s more challenging to sprialize the skinny/twisty ones. I hope this helps, and hope you enjoy the recipe!
I want to try this with a fried or poached egg on top! The one time I tried to spiralize sweet potato, it was very hard, but I’ll try again.
That sounds like a great idea! Spiralizing sweet potato can be a pain but I find once I get the perfect angle and it gets going, it’s super easy 🙂