Spiralized Sweet Potato Enchilada Skillet

4.20 from 35 votes

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

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Mexican

Servings:

Calories: 393kcal

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

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.

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

Reheats well.