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With spiralized sweet potatoes, black beans, corn, tortillas and a homemade enchilada sauce, this sweet potato skillet is a healthy way to satisfy your enchilada craving.
If you’re like me and love Mexican food but are looking for something on the healthier side, then this sweet potato enchilada skillet will do the trick!
And if you like sweet potatoes, then adding Mexican spices to them is a great way to infuse flavor. You may have remembered that I shared a red enchilada sauce previously. Well it was made specifically for this dish.
This was inspired by a recipe I found from Pinterest. I was actually looking for spiralized sweet potato recipes and came across it. What I love about this sweet potato skillet recipe 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 if you’re looking for spiralized sweet potato recipes like I was, or just love Mexican flavors but something on the lighter side, this sweet potato skillet recipe is for you.
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Recipe Ingredients
- Olive oil – helps cook the vegetables.
- Sweet onion, green bell pepper, sweet potato, garlic, corn, cilantro, avocado, limes – the combination of vegetables and fruit makes this dish healthy and flavorful.
- Black beans – added protein.
- Corn tortillas – adds texture.
- Enchilada sauce – homemade or store-bought.
- Pepper jack cheese – can also use monterey jack or cheddar.
How to Make this Vegetarian Enchilada Skillet
- Spiralize the sweet potatoes.
- Heat olive over medium heat in large skillet and cook onions and peppers for 5 minutes or until translucent.
- Add spiralized sweet potatoes and cook for another 10 minutes.
- Add garlic and cook for one minute and then stir in black beans, corn, corn tortillas, cilantro, enchilada sauce and 1 cup shredded pepper jack cheese.
- Top with remaining pepper jack cheese.
- Bake in oven at 400°F for 10 minutes or until cheese is bubbling. Top with some avocado.
Do I Have to Make Homemade Enchilada Sauce?
No you don’t. I was in the same boat of always buying pre-made enchilada sauce until I discovered how great this red enchilada sauce recipe is. However if you are short on time, by all means just buy some enchilada sauce.
What Cast Iron Skillet Do You Use?
For this as well as many other recipes such as this chicken enchilada skillet or one pan pesto chicken and veggies, I use a Lodge cast iron skillet. It’s surprisingly affordable and will last years if you take care of it.
Pro Tips/Recipe Notes
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the onion and pepper. You’ll know it is ready when the oil starts to shimmer.
- Only cook the sweet potatoes until al dente, about 10 minutes before baking in the oven. If you cook until they’re soft you’ll have mashed potatoes when it comes out.
- If you want to really the dish stand out, make your own enchilada sauce instead of buying at the store. It’s a few minutes extra work, but you’ll notice the difference.
- Add some fresh avocado to give the dish some healthy fat. You can also make your own guacamole.
Similar Sweet Potato Recipes
- Chili Lime Sweet Potato and Chicken Skillet
- Vegetarian Burrito Bowls
- Sweet Potato Black Bean Burritos
- Sweet Potato Fajitas
- Sweet Potato Black Bean Burgers
If you’ve tried this spiralized sweet potato enchilada skillet or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I’m up to.
Spiralized Sweet Potato Enchilada Skillet
Ingredients
- 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
Instructions
- Preheat oven to 400°F. 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.
Notes
- Add cold oil to a cold skillet and let heat up to proper temperature before adding the onion and pepper. You’ll know it is ready when the oil starts to shimmer.
- Only cook the sweet potatoes until al dente, about 10 minutes before baking in the oven. If you cook until they’re soft you’ll have mashed potatoes when it comes out.
- If you want to really the dish stand out, make your own enchilada sauce instead of buying at the store. It’s a few minutes extra work, but you’ll notice the difference.
- Add some fresh avocado to give the dish some healthy fat. You can also make your own guacamole.
Never had spiralized sweet potatoes!
Awesome! Definitely want to try!
Made this today for dinner. Turned out great! We don’t have a cast iron pan, so I baked it in a 13 x 9 pan.