Spiralized Sweet Potato Enchilada Skillet


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

  1. Pre-heât oven to 350°F.
  2. In â lârge, ovenproof skillet (12 inches) heât the olive oil over medium heât.
  3. âdd the onion ând cook for 5 or so minutes, until trânslucent ând soft.
  4. 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.
  5. .................................
  6. ........................
  7. ................

Full Recipe>>>>>>>>>>>>>>>>>>>>>https://sweetpeasandsaffron.com

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