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 sweet potato noodles. They are fun, add some interesting textures to the recipe, and super tasty as well!
Plus, sweet potato noodles cook quicker than cubes, so it helps get your dinner ready even quicker.
This sweet potato noodles skillet
- is on your table and ready to eat in under 30 minutes
- is made on the stove so no need to turn on the oven
- is vegetarian and can be gluten-free
How to cook this enchilada sweet potato noodles recipe
For this recipe, you are going to need a spiralizer. I have also heard great things about the Inspiralizer, but have not tried it.
Here’s how to make this enchilada sweet potato noodles recipe
- Spiralize your sweet potato noodles- I use the 1/4 inch blade that came with my spiralizer.
- Chop– onions, mince garlic, slice tortillas and set aside.
- Heat olive oil in a large pan. Add the onions and cook until soft.
- Add the sweet potatoes and cook for 10 more minutes, until al dente. Use tongs to turn and toss the sweet potato noodles so they cook evenly.
- Make a space, add the garlic, and cook for 1 minute.
- Add in the corn, black beans, sliced tortillas and cheese. Toss to coat.
- Sprinkle with more cheese and put a lid on the pan. Let it sit until the cheese gets melty.
If this seems like a lot of steps to read through (or you are just a visual learner), check out the video below to see just how easy this sweet potato noodles recipe is to cook!
How to cook sweet potato noodles? So here’s what I’ve learned about cooking sweet potato noodles:
- 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!
Tips & equipment for this spiralized sweet potato recipe
- this is my spiralizer, but I’ve heard great things about the Inspiralizer as well
- do not spiralize your sweet potato days ahead as it can harden if it sits for too long. However you can pre-chop other ingredients.
- Looking for more veggie noodles recipes? Check out these 24 Creative Spiralizer Recipes, these Sweet Potato Noodles with Black Beans and Creamy Avocado Sauce, or this Spiralized Pasta with Egg and Asparagus?
Spiralized Sweet Potato Enchilada Skillet
- 1 tablespoon olive oil
- 1 onion (diced)
- 1 large sweet potato (spiralized; roughly 6 loosely packed cups; use the 1/4 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 1/2 inch strips (flour tortillas work too))
- 2 cups enchilada sauce *see note
- 2 cups mozzarella cheese divided
- Greek yogurt
- 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.
- 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.