Spiralized Sweet Potato Enchilada Skillet

Recipe featured on Food in :60 with Carrie Taylor, RDN, LDN and Andrea Luttrell, RDN, LDN. Recipe adapted fromhttp://sweetpeasandsaffron.com/2016/02/spiralized-sweet-potato-enchilada-skillet.html.
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Spiralized Sweet Potato Enchilada Skillet
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Spiralized Sweet Potato Enchilada Skillet
Recipe By: Logo Site

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INGREDIENTS

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1 tablespoon Big Y olive oil

1 small onion, chopped

1 (16-ounce) container sweet potato noodles (roughly 6 loosely packed cups)

2 garlic cloves, minced

1 (15.5-ounce) can reduced sodium black beans, rinsed and drained

1 1/2 cups Big Y frozen corn kernels, defrosted

4 (6-inch) corn tortillas, cut into 1/2-inch strips

2 cups enchilada sauce

2 cups Big Y part-skim shredded mozzarella cheese, divided

DIRECTIONS

1. Preheat oven to 350°F.
2. In a large ovenproof skillet, heat olive oil over medium heat.
3. Add onion and cook for approximately 5 minutes, until translucent and soft.
4. Add sweet potato noodles and cook for 10 minutes, until al dente. They should have a bite to them and not be completely soft.
5. Add garlic and cook for one minute.
6. Add black beans, corn, tortillas, enchilada sauce and half the cheese. Stir until completely combined.
7. Sprinkle with remaining cheese and place in oven for 5 minutes or until cheese is melted and the enchilada sauce bubbles.

Nutrition facts:

Watch the recipe video here
Prep Time: 25 Minutes
Cook Time: Cook 6 Minutes
Prep Time: 25 Minutes
Cook Time: Cook 69 Minutes
Prep Time: 5 minutes
Cook Time: 5 minutes
Prep Time: 5 minutes
Cook Time: 5 minutes