Spiralized Sweet Potato Enchilada Skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
170 gram(s) Raw Sweet Potato 3 tbsp minced onions (by GRANDCRACKER) 2 serving Garlic - minced (1 tsp) (by ELLERCADE) 1 cup Happy Harvest Sweet Corn whole kernel 2 serving Old El Paso Red Enchilada Sauce- 1/4 cup (by LETTERSTODES) 1 cup Simply Nature Organic Black Beans (by KATELYNNANN) 200 grams Cilantro, raw 0.5 fruit without skin and seeds Avocados, California (Haas) 0.5 tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil
Spiralize sweet potato into noodles.
In a large skillet, add coconut oil, minced onion, and sweet potato noodles for 10 minutes or so; make al dente. They should NOT be completely soft.
Dice avocado and chop cilantro.
Add garlic and cook for one minute.
Add black beans, corn, tortillas, enchilada sauce and stir until completely combined, Top with chopped/diced items and serve.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ARHUNT71.
In a large skillet, add coconut oil, minced onion, and sweet potato noodles for 10 minutes or so; make al dente. They should NOT be completely soft.
Dice avocado and chop cilantro.
Add garlic and cook for one minute.
Add black beans, corn, tortillas, enchilada sauce and stir until completely combined, Top with chopped/diced items and serve.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ARHUNT71.
Nutritional Info Amount Per Serving
- Calories: 200.4
- Total Fat: 6.4 g
- Cholesterol: 0.0 mg
- Sodium: 367.6 mg
- Total Carbs: 29.2 g
- Dietary Fiber: 9.1 g
- Protein: 6.7 g
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