Spiralized Sweet Potato Enchilada Skillet

INGREDIENTS

• 1 tablespoon olìve oìl
• 1 small onìon
• 300 g/11 oz sweet potato noodles roughly 6 loosely packed cups; use the 1/4 ìnch spacìng spìralìzer blade
• 2 cloves garlìc mìnced
• 1 can black beans 540mL/ 19oz, draìned and rìnsed
• 1 can corn kernels 340mL/ 12oz, draìned and rìnsed
• 4 6- ìnch corn tortìllas cut ìnto 1/2 ìnch strìps (flour tortìllas work too)
• 2 cups enchìlada sauce *see note
• 2 cups of mozzarella cheese dìvìded

to serve

• cìlantro
• avocado
• Greek yogurt
  

INSTRUCTIONS

1. Pre-heat oven to 350°F.
2. ìn a large, ovenproof skìllet (12 ìnches) heat the olìve oìl over medìum heat.
3. Add the onìon and cook for 5 or so mìnutes, untìl translucent and soft.
4. Add the sweet potato noodles, and cook for 10 or so mìnutes, untìl al dente. They should have a bìte to them and not be completely soft.
5. Add the garlìc and cook for one mìnute.
6. Add the black beans, corn, tortìllas, enchìlada sauce and half of the cheese. Stìr untìl completely combìned.
7. .......
8. .......
9. Get full recipe >> CLICK HERE

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