ENCHILADA SWEET POTATO NOODLES SKILLET

 ENCHILADA SWEET POTATO NOODLES SKILLET

Enjoy this vegetarian pan-fried meal the next time you need a quick weekday dinner.

 

Ingredients:

• 1 large sweet potato (spiralized; roughly 6 loosely packed cups; use the 1/4 inch spacing spiralizer blade)
• 4 corn tortillas (cut into 1/2 inch strips (flour tortillas work too))
• 12 oz corn kernels (340mL/ 12oz can, drained and rinsed)
• 19 oz black beans (540mL/ 19oz can, drained and rinsed)
• 2 cups mozzarella cheese divided
• 2 cups enchilada sauce 
• 2 cloves garlic minced
• 1 tablespoon olive oil
• 1 onion (diced)

to serve:

• avocado
• Greek yogurt
• cilantro

 

Instructions:

1. In a large skillet, heat the olive oil over medium heat.
2. Add the onion and cook for 5 or so minutes, until translucent and soft.
3. 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.
4. Make a space in the pan and add the garlic. Cook for one minute.
5. Add the black beans, corn, tortillas, enchilada sauce and half of the cheese. Stir until completely combined.
6. Sprinkle with the remaining cheese and cover the pan for 5 or so minutes, until cheese is melted and the enchilada sauce bubbles.
7. Serve with optional toppings listed. Enjoy your dinner!