This spiralized sweet potato enchilada skillet contains spiralized sweet potatoes, corn, black beans, and enchilada ingredients.  It is an enchilada shortcut that gets dinner on your table in 30 minutes!

Ingredients

• 1 tablespoon olive oil
• 1 small onion
• 1 box of Veggie Noodle Co. Sweet Potato Spirals
• 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 ½ inch strips (flour tortillas work too)
• 2 cups enchilada sauce (canned or homemade)
• 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.

Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins