Spiralized Sweet Potato Enchilada Skillet #healthy #diet

Spiralized Sweet Potato Enchilada Skillet #healthy #diet

This spiralized sweet potato enchilada skillet contains spiralized sweet potatoes, corn, dark beans, and enchilada fixings. It is an enchilada easy route that eats on your table in 30 minutes!

All things considered, this unquestionably wasn't arranged, yet for what reason don't we consider this week the seven day stretch of 'Denise experimenting with nourishment patterns'. Since Tuesday, I discovered exactly how stunning Black Bean Brownies are, and now here I am today, finding the marvels of my new spiralizer.

I asked all of you whether you need to see some spiralizer formulas on the blog, and it was practically half 'yes please' and half 'what is a spiralizer?!'

Also, I will be the main individual to reveal to you that I am as yet not entirely certain about this veggie noodles thing. Since I'm right around 6 feet tall and I need a strong dinner to truly top me off, I'm 99.999% certain that my body is going to realize that the noodle it just ate was zucchini. Be that as it may, I truly do love adding new surfaces to a dish thus I chose to get myself an extravagant spiralizer.

Spiralized Sweet Potato Enchilada Skillet #healthy #diet

Also try our recipe : WHOLE30 CHICKEN BROCCOLI CASSEROLE #paleo #whole30

Ingredients :

  • 1 tablespoon olive oil
  • 1 small onion
  • 300 g/11 oz sweet potato noodles roughly 6 loosely packed cups; use the 1/4 inch spacing spiralizer blade
  • 2 cloves garlic minced
  • 1 can black beans 540mL/ 19oz, drained and rinsed
  • 1 can corn kernels 340mL/ 12oz, drained and rinsed
  • 4 6- inch corn tortillas cut into 1/2 inch strips (flour tortillas work too)
  • 2 cups enchilada sauce *see note
  • 2 cups of mozzarella cheese divided

to serve

  • cilantro
  • avocado
  • Greek yogurt

Instructions :

  1. Pre-heat oven to 350°F.
  2. In a large, ovenproof skillet (12 inches) heat the olive oil over medium heat.
  3. Add the onion and cook for 5 or so minutes, until translucent and soft.
  4. Add the sweet potato noodles, and cook for 10 or so minutes, until al dente. They should have a bite to them and not be completely soft.
  5. Add the garlic and cook for one minute.
  6. Add the black beans, corn, tortillas, enchilada sauce and half of the cheese. Stir until completely combined.
  7. Sprinkle with the remaining cheese and place in the oven for 5 or so minutes, until cheese is melted and the enchilada sauce bubbles.
  8. Serve with optional toppings listed.

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