By: Denise Bustard67 Comments
Posted: 8/4/19Updated: 11/7/20
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This enchilada sweet potato noodles skillet is a delicious vegetarian recipe that gets dinner on the table quickly and makes clean up a breeze.
While I love enchiladas, I tend to avoid cooking them because from start to finish, it can seem like a lot of steps. It's just not feasible for a weeknight dinner at our house!
This post was originally published in 2016. It has been updated in 2019 to include more tips and a brand new video!
Enter the enchilada skillet: all the flavors of enchiladas, but no rolling!
And to make things a little more exciting, I've added in some spiralized sweet potato. The noodles are fun, add some interesting textures to the recipe, and super tasty as well!
Plus, spiralized sweet potatoes cook quicker than cubes, so it helps get your dinner ready even quicker.
Don't forget to pin this post to save it for later!
This sweet potato noodles skillet
- is on your table and ready to eat in under 30 minutes
- is made on the stove so no need to turn on the oven
- is vegetarian and can be gluten-free
How to cook it
For this recipe, you are going to need a spiralizer. I have also heard great things about the Inspiralizer, but have not tried it.
- Spiralize your sweet potato noodles- I use the ¼ inch blade that came with my spiralizer.
- Chop- onions, mince garlic, slice tortillas and set aside.
- Heat olive oil in a large pan. Add the onions and cook until soft.
- Add the sweet potatoes and cook for 10 more minutes, until al dente. Use tongs to turn and toss the 'noodles' so they cook evenly.
- Make a space, add the garlic, and cook for 1 minute.
- Add in the corn, black beans, sliced tortillas and cheese. Toss to coat.
- Sprinkle with more cheese and put a lid on the pan. Let it sit until the cheese gets melty.
Enjoy!
How to cook sweet potato noodles? So here's what I've learned about cooking spiralized sweet potatoes:
- sautee in a pan with a little olive oil
- use tongs to turn every 1-2 minutes so they cook evenly
- cook until they are *slightly* firmer than they would normally be, otherwise they will turn to mush and lose all their texture
Does this recipe work for meal prep?So. This recipe is best served fresh because of the tortillas...they do get mushy on days 2+. If you are OK with that (we were!), then they are going to work great for you!
Can I swap the spiralized sweet potato in this recipe? I have only cooked as written, but I don't see why you couldn't swap for butternut squash noodles (cook for 4-ish minutes) or zucchini noodles (cook for 3-5 min).
Let's talk enchilada sauce
For this recipe, I used canned mild enchilada sauce I found at the grocery store.
Sometimes it can be really hard to find enchilada sauce, and if you can't find it, you can use this homemade enchilada sauce recipe (leave out the salt). It works perfectly in this recipe!
Watch the video below to see exactly how I prepped this spiralized sweet potato recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel, or onFacebook.
Tips & equipment for this spiralized sweet potato recipe
- this is my spiralizer, but I've heard great things about the Inspiralizer as well
- do not spiralize your sweet potato days ahead as it can harden if it sits for too long. However you can pre-chop other ingredients.
- Looking for more veggie noodles recipes? Check out these 24 Creative Spiralizer Recipes, these Sweet Potato Noodles with Black Beans and Creamy Avocado Sauce, or this Spiralized Pasta with Egg and Asparagus?
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Spiralized Sweet Potato Enchilada Skillet
4.20 from 35 votesPrep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
Print Rate
This enchilada sweet potato noodles skillet is a delicious vegetarian recipe that gets dinner on the table quickly and makes clean up a breeze.
6
Ingredients
- 1 tablespoon olive oil
- 1 onion (diced)
- 1 large sweet potato (spiralized; roughly 6 loosely packed cups; use the ¼ inch spacing spiralizer blade)
- 2 cloves garlic minced
- 19 oz black beans (540mL/ 19oz can, drained and rinsed)
- 12 oz corn kernels (340mL/ 12oz can, drained and rinsed)
- 4 corn tortillas (cut into ½ inch strips (flour tortillas work too))
- 2 cups enchilada sauce *see note
- 2 cups mozzarella cheese divided
to serve
- cilantro
- avocado
- Greek yogurt
Instructions
In a large skillet, heat the olive oil over medium heat.
Add the onion and cook for 5 or so minutes, until translucent and soft.
Add the sweet potato noodles, and cook, turning frequently with tongs. Cook for approximately 10, until al dente. They should have a bite to them and not be completely soft.
Make a space in the pan and add the garlic. Cook for one minute.
Add the black beans, corn, tortillas, enchilada sauce and half of the cheese. Stir until completely combined.
Sprinkle with the remaining cheese and cover the pan for 5 or so minutes, until cheese is melted and the enchilada sauce bubbles.
Serve with optional toppings listed.
Storage
This recipe is best served fresh as the tortilla can get a little mushy. If you are OK with this, it's safe to store this for up to 4 days in the fridge.
Tips:
* I used this recipe for the enchilada sauce, omitting the salt and bringing it back up to a volume of 2 cups.
Reheats well.
Video
Nutrition Information
Serving: 1/6 batch, Calories: 393kcal, Carbohydrates: 53g, Protein: 21g, Fat: 12g, Saturated Fat: 6g, Cholesterol: 29mg, Sodium: 1055mg, Potassium: 557mg, Fiber: 12g, Sugar: 9g, Vitamin A: 3885IU, Vitamin C: 5mg, Calcium: 242mg, Iron: 3mg
Author: Denise Bustard
Course: Dinner
Cuisine: Mexican
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Meet Denise Bustard
Denise Bustard is the creator of Sweet Peas and Saffron, a meal prep-focussed food blog. With a PhD in biochemistry, Denise takes a scientific approach to perfecting her recipes. You can find Denise's work featured on Huffington Post, MSN, Self and more.
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Reader Interactions
Leave a Comment
Kristy says
This was DANG good. The whole family liked it. I was not sure about the tortillas, so we just added crushed Doritos on top instead, but I might try the tortillas next time. The crunch of the chips was nice, though. Avocado was a great addition for flavour and texture! My spiralizer is garbage and almost didn't make survive the sweet potatoes, but I'm so glad it did! Thanks for the awesome recipe!Reply
Jasmine @ Sweet Peas & Saffron says
Hi Kristy, wow! So glad to hear! Thanks so much for taking the time to come back and leave a rating and review 🙂
Reply
Anne says
This is the most delicious weeknight meal that I’ve ever made. Delicious and doesn’t make me feel guilty eating it. Thank you so much, this is my go-to website for recipes.Reply
Denise Bustard says
WOW! Way to make my day, Anne! So happy you enjoyed, and thanks for reporting back 🙂
Reply
Andrea says
This was SO GOOD! The store was out of enchilada sauce...but I'm glad that was the case, because the homemade one that you linked to was super easy and so flavourful. We will definitely be making this again. Thanks, Denise!!!Reply
Denise says
So happy to hear you enjoyed, Andrea! Thanks for reporting back 🙂
Reply
Christine says
Wow! I wasn’t sure how this would go over with the family. It looked delicious to me and I pinned it a long time ago. When my husband said he wanted to do more meatless meals I went for this one first. Spiralizing the sweet potatoes was way easier than I expected. The whole dish was easy to make and everyone loved it! My husband even sent play by play pictures to his mom since we got her a spiralizer for Christmas.Reply
Denise says
Hi Christine! I'm so happy to hear this! Isn't spiralizing fun? Thanks so much for reporting back 🙂
Reply
Jason R. says
This is a repeat! I don't own a spiralizer, so instead I just shredded the sweet potato on my box shredder and it worked out perfect! I also got a can of corn that had chipotle and bell peppers in it for some extra flavor. Based on other reviews, a sprinkle of cumin was also quite welcome. Since I did mine in a cast iron skillet, I threw it under the broiler for a few to give the cheese on top that extra melty goodness. Oh! And I used a taco blend of cheese my store has instead of the mozzarella. I know that's a lot of changes, but that just shows how good the recipe is - a solid base that you can play with to your own tastes!Reply
Denise says
Hi Jason! Nice, so glad you've enjoyed it. Thanks for reporting back with your modifications!
Reply
Nettie Predieri says
This recipe looks amazing. I do have one question. Do you cut then bake up the tortilla or just cut them and add them? ?
Reply
Denise says
Hi Nettie! Yes, you cut the tortillas into 1/2 inch strips. I hope you enjoy!
Reply
mary says
This recipe is so creative! I really want to try it. thank you for this awesome idea 🙂
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Denise says
Hope you enjoy it!
Reply
Denise says
I'm so happy you liked it! Thank so much for taking the time to leave a review, David.
Reply
Abbey says
This recipe is LIFE CHANGING. I’m a Taco Bell fanatic with a Taco belly and 6 months post partum. I just bought a spiralizer and had been dreading trying it for fear it would lose its shine once I tasted veggies instead of pasta or rice. OH. MY. GOSH. I’m so thankful this is the first recipe I tried. 10/10 for flavor and happiness. Thank you for helping this mama out.Reply
Denise says
WOW, what an amazing comment to read! SO happy you enjoyed it Abbey, thank you for taking time out of your day to leave a review 🙂
Reply
Alissa says
What kind of spiralizer do you use? I've been using a little hand held one and I'm not totally satisfied with it.
Reply
Denise says
This is the one I have! https://amzn.to/2DnpphB I have also heard great things about the Inspiralizer, but haven't tried it myself.
Reply
Brianna Schwartz says
This was absolutely amazing! I cheated a little and had a bag of frozen green giant spiralized butternut squash and thought that might be close enough? It was wonderful! This will be a weekly meal for me! I'm excited for my daughters to try it too! I added a little cayenne and cumin and crushed a few tortilla chips as someone else suggested too and that was great! Thank you for the great recipe!Reply
Brianna Schwartz says
Oh and I also spiralizer some red, yellow, and orange peppers and that was delicious!Reply
Denise says
So happy you enjoyed! I want to try it with butternut squash now! Thanks for sharing, Brianna 🙂
Reply
Chandra says
I made this tonight and it’s one of my favorite vegetarian dishes to date and so fast/easy, perfect for mid week dinner! Thank you!
Reply
Denise says
Hi Chandra! What an awesome comment...thank you so much and I'm glad you like it so much!
Reply
Kellie says
I just found your recipe and made it tonight. Thank you for sharing, it was a hit. I did add some ground turkey to the onions as they were cooking as well as about a teaspoon of cumin. Hubby enjoyed it. I will be making this again.Reply
Denise says
Hi Kellie! I'm so happy you enjoyed it! Thanks so much for taking the time to leave a review 🙂
Reply
Alex says
Hey Denise, how long would these last in the fridge? Could this recipe be used for meal prep?Reply
Denise says
Hi Alex! I haven't tried this myself, but a reader used this as a meal prep recipe and enjoyed it. I would definitely cook the sweet potato noodles al dente, and I think it would keep for 4 days 🙂 Let me know how it goes if you try it!
Reply
Chris says
SO GOOD! I got this recipe bookmarked and have made it again and again. Sometimes, I add crushed up tortilla chips on top for a little extra crunch. And tonight, I've made some pickled onions to toss on top, because-- why not? I'm definitely a fan of this healthy, flavorful recipe. ?Reply
Denise says
So happy you like it Chris! Definitely trying tortilla chips on mine next time...and pickled onions too!
Reply
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