So Cinco de Mayo is just a week away! If you’re like me and love Mexican food but are looking for something on the healthier side, then this spiralized sweet potato enchilada skillet will do the trick! You may have remembered that I shared a red enchilada sauce the other day. Well it was made specifically for this dish.
This was inspired by a recipe I found from Pinterest. What I love about this dish is it has all of the flavors of enchiladas, but is a unique take on it with the spiralized sweet potatoes. Oh and it can all be made in one skillet, which is never a bad thing in my eyes.
Did I mention this can be made in 30 minutes?!? Just another reason to make this when you feel like something easy and healthy. So I hope you give this one a try, even if it’s not on Cinco de Mayo. Enjoy!
This is a healthy one skillet dish that has the same great flavors of enchiladas.
- 2 tbsp olive oil
- 1 small sweet onion, diced
- 1 green bell pepper, seeds removed and diced
- 1 lb sweet potatoes, skins removed and spiralized
- 5 garlic cloves, minced
- 1 (15.5 oz can) black beans, rinsed and drained
- 1 (15.5 oz can) corn, rinsed and drained
- 4 (6 inch) corn tortillas, cut into 1/2 inch strips
- 1/2 cup fresh cilantro, chopped
- 2 cups red enchilada sauce (homemade or store-bought)
- 2 cups shredded pepper jack cheese
- Avocado and limes for serving
Preheat oven to 400F. In a large cast iron skillet, heat the oil over medium heat. Add the onion and pepper and cook until translucent, about 5 minutes. Add the spiralized sweet potatoes and cook for 10 minutes or until al dente.
Add the garlic for one minute. Then add the black beans, corn, tortillas, cilantro, enchilada sauce and 1 cup of the cheese. Stir until everything is combined. Add the remaining cheese over top. Bake for 10 minutes or until the cheese is golden brown and bubbling. Serve with desired toppings. Enjoy!