Spiralized Sweet Potato Enchilada Skillet

• Vegetarian

• Produce

  • 540 ml 1 can black beans
  • 340 kernels ml 1 can corn
  • 1 Avocado
  • 1 Cilantro
  • 2 cloves Garlic
  • 1 Onion, small

• Pasta & Grains

  • 6 loosely packed cups 300g/11 oz sweet potato noodles

• Oils & Vinegars

  • 1 tbsp Olive oil

• Bread & Baked Goods

  • 4 6-inch corn tortillas

• Dairy

  • 1 Greek yogurt
  • 2 cups Mozzarella cheese

• Prepared

  • 2 cups Enchilada sauce

Found on sweetpeasandsaffron.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 small onion
• 300g/11 oz sweet potato noodles (roughly 6 loosely packed cups; use the ¼ 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 ½ inch strips (flour tortillas work too)
• 2 cups enchilada sauce (*see note)
• 2 cups of mozzarella cheese, divided
• cilantro
• avocado
• Greek yogurt

Directions

• 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.

Nutrition