Spiraled Sweet Potato Enchilada Skillet

Spiraled Sweet Potato Enchilada Skillet will have you seeing sweet potatoes in a whole new light! If you only think of sweet potatoes on Thanksgiving, then you’ve been missing out. If you thought that American’s had the corner on the sweet potato market, well, that’s not true at all! While they originated in the tropical regions of Central and South America, today sweet potatoes are a beloved staple in many countries around the world. In fact, there are over 400 varieties of sweet potatoes to love, each one with a delicious and unique flavor. Whether your preference is for yellow, orange, purple, or white sweet potatoes, this recipe will get you thinking well beyond baked, mashed, or fried. Start realizing the versatility of this nutritional powerhouse with this delicious south of the border recipe!

Yield: 6 Servings

Total Time: 30 Minutes

Prep Time: 10 Minutes

Cook Time: 20 Minutes

Ingredients

1 tablespoon extra-virgin olive oil
1 red onion, diced
6 cups spiraled sweet potato
2 cloves garlic minced
2 cups black beans
12 oz. corn kernels
4 corn tortillas
2 cups enchilada sauce
2 cups mozzarella cheese, divided
½ cup chopped fresh cilantro
1 1/2 avocado, diced

Directions

Heat olive oil in a skillet over medium heat; stir in red onion and sauté for about 5 minutes or until soft and translucent. Add in the sweet potato noodles and cook for about 10 minutes or until al dente.

Create a space in the skillet and add in the garlic. Cook for 1 minutes and stir to combine.

Stir in tortillas, corn, black beans, enchilada sauce and half of the cheese.

Sprinkle the remaining cheese on top and cook, covered for about 5 minutes or until the cheese is melted.

Serve Spiraled Sweet Potato Enchilada Skillet topped with diced avocado and chopped cilantro.