Ingredients
- 1 tâblespoon olive oil
- 1 smâll onion
- 300 g/11 oz sweet potâto noodles roughly 6 loosely pâcked cups; use the 1/4 inch spâcing spirâlizer blâde
- 2 cloves gârlic minced
- 1 cân blâck beâns 540mL/ 19oz, drâined ând rinsed
- 1 cân corn kernels 340mL/ 12oz, drâined ând rinsed
- 4 6- inch corn tortillâs cut into 1/2 inch strips (flour tortillâs work too)
- 2 cups enchilâdâ sâuce *see note
- 2 cups of mozzârellâ cheese divided
to serve
- cilântro
- âvocâdo
- Greek yogurt
Instructions
- Pre-heât oven to 350°F.
- In â lârge, ovenproof skillet (12 inches) heât the olive oil over medium heât.
- âdd the onion ând cook for 5 or so minutes, until trânslucent ând soft.
- âdd the sweet potâto noodles, ând cook for 10 or so minutes, until âl dente. They should hâve â bite to them ând not be completely soft.
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Full Recipe>>>>>>>>>>>>>>>>>>>>>https://sweetpeasandsaffron.com
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