Spiralized Sweet Potato Enchilada Skillet

If you're looking for a healthy way to satisfy an enchilada craving, this vegetarian enchilada skillet is quick to make but packed with flavor.

Course Main Course

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 467kcal

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.

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.