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overhead shot of enchilada sweet potato noodles skillet in large pan on table
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4.13 from 32 votes

Spiralized Sweet Potato Enchilada 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.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dinner
Cuisine: Mexican
Servings: 6
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

to serve

  • cilantro
  • avocado
  • 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.



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


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