Enchilada Sweet Potato Noodles Skillet

This enchilada sweet potato noodles skillet is a delicious vegetarian recipe that gets dinner on the table quickly and makes clean up a breeze.

While I love enchiladas, I tend to avoid cooking them because from start to finish, it can seem like a lot of steps. It's just not feasible for a weeknight dinner at our house!

This post was originally published in 2016. It has been updated in 2019 to include more tips and a brand new video!

Enter the enchilada skillet: all the flavors of enchiladas, but no rolling!

And to make things a little more exciting, I've added in some spiralized sweet potato. The noodles are fun, add some interesting textures to the recipe, and super tasty as well!

Plus, spiralized sweet potatoes cook quicker than cubes, so it helps get your dinner ready even quicker.

Don't forget to pin this post to save it for later!

How to cook it

For this recipe, you are going to need a spiralizer. I have also heard great things about the Inspiralizer, but have not tried it.

1. Spiralize your sweet potato noodles- I use the ¼ inch blade that came with my spiralizer.
2. Chop- onions, mince garlic, slice tortillas and set aside.
3. Heat olive oil in a large pan. Add the onions and cook until soft.
4. Add the sweet potatoes and cook for 10 more minutes, until al dente. Use tongs to turn and toss the 'noodles' so they cook evenly.
5. Make a space, add the garlic, and cook for 1 minute.
6. Add in the corn, black beans, sliced tortillas and cheese. Toss to coat.
7. Sprinkle with more cheese and put a lid on the pan. Let it sit until the cheese gets melty.

Enjoy!

How to cook sweet potato noodles? So here's what I've learned about cooking spiralized sweet potatoes:

• sautee in a pan with a little olive oil
• use tongs to turn every 1-2 minutes so they cook evenly
• cook until they are *slightly* firmer than they would normally be, otherwise they will turn to mush and lose all their texture

Does this recipe work for meal prep? So. This recipe is best served fresh because of the tortillas...they do get mushy on days 2+. If you are OK with that (we were!), then they are going to work great for you!

Can I swap the spiralized sweet potato in this recipe? I have only cooked as written, but I don't see why you couldn't swap for butternut squash noodles (cook for 4-ish minutes) or zucchini noodles (cook for 3-5 min).

Let's talk enchilada sauce

For this recipe, I used canned mild enchilada sauce I found at the grocery store.

Sometimes it can be really hard to find enchilada sauce, and if you can't find it, you can use this homemade enchilada sauce recipe (leave out the salt). It works perfectly in this recipe!

Watch the video below to see exactly how I prepped this spiralized sweet potato recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Spiralized Sweet Potato Enchilada Skillet

4.20 from 35 votes

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

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This enchilada sweet potato noodles skillet is a delicious vegetarian recipe that gets dinner on the table quickly and makes clean up a breeze.

6

Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 onion (diced)
• ▢ 1 large sweet potato (spiralized; roughly 6 loosely packed cups; use the ¼ inch spacing spiralizer blade)
• ▢ 2 cloves garlic minced
• ▢ 19 oz black beans (540mL/ 19oz can, drained and rinsed)
• ▢ 12 oz corn kernels (340mL/ 12oz can, drained and rinsed)
• ▢ 4 corn tortillas (cut into ½ inch strips (flour tortillas work too))
• ▢ 2 cups enchilada sauce *see note
• ▢ 2 cups mozzarella cheese divided

to serve

• ▢ cilantro
• ▢ avocado
• ▢ Greek yogurt

Instructions 

• In a large skillet, 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, turning frequently with tongs. Cook for approximately 10, until al dente. They should have a bite to them and not be completely soft.
• Make a space in the pan and add the garlic. 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 cover the pan for 5 or so minutes, until cheese is melted and the enchilada sauce bubbles.
• Serve with optional toppings listed.

Storage

• This recipe is best served fresh as the tortilla can get a little mushy. If you are OK with this, it's safe to store this for up to 4 days in the fridge.

Tips:

* I used this recipe for the enchilada sauce, omitting the salt and bringing it back up to a volume of 2 cups.

Reheats well.

Video

Nutrition Information

Serving: 1/6 batch, Calories: 393kcal, Carbohydrates: 53g, Protein: 21g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 29mg, Sodium: 1055mg, Potassium: 557mg, Fiber: 12g, Sugar: 9g, Vitamin A: 3885IU, Vitamin C: 5mg, Calcium: 242mg, Iron: 3mg

Author: Annie Holmes

Course: Dinner

Cuisine: Mexican

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