Vegetarian

Spiralized Sweet Potato Enchilada Skillet is for Lunch.

Spiralized Sweet Potato Enchilada Skillet takes 10 minutes to prepare.

Spiralized Sweet Potato Enchilada Skillet takes 20 minutes to cook.

Spiralized Sweet Potato Enchilada Skillet makes 4 servings.

The ingredients for Spiralized Sweet Potato Enchilada Skillet are:

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

Here is how you make Spiralized Sweet Potato Enchilada Skillet:

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 4Number of Servings: 4Recipe submitted by SparkPeople user ARHUNT71.

The nutritional information for Spiralized Sweet Potato Enchilada Skillet is:

• 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

Spiralized Sweet Potato Enchilada Skillet is Mexican cuisine.

The dietary needs meet for Spiralized Sweet Potato Enchilada Skillet is Vegetarian