Spiralized Sweet Potato Enchilada Skillet

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Spiralized Sweet Potato Enchilada Skillet

4.3 of 5 (3)

Nutritional Info

Servings Per Recipe: 4
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

View full nutritional breakdown of Spiralized Sweet Potato Enchilada Skillet calories by ingredient

Introduction

A nice, heavy vegetarian recipe. A nice, heavy vegetarian recipe.

Minutes to Prepare: 10

Minutes to Cook: 20

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

Tips

For those who enjoy meat, add whichever you fancy.

Directions

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.