With spiralized sweet potatoes, black beans, corn, tortillas and a simple red enchilada sauce, this sweet potato enchilada skillet is a lighter, flavorful way to satisfy your enchilada craving.
If you love Mexican flavors but want a healthier option, this spiralized sweet potato enchilada skillet delivers big flavor without the heaviness of traditional enchiladas. The spiralized sweet potatoes act like noodles and soak up the tangy red enchilada sauce, while black beans and corn add texture and protein.
The red enchilada sauce used here can be homemade or store-bought. If you have time, a homemade sauce brightens the dish, but a good jarred sauce works well when you need a quick weeknight meal.
This skillet is inspired by spiralized sweet potato recipes and offers the familiar taste of enchiladas in a convenient, one-skillet format. It comes together in about 30 minutes, making it ideal for busy evenings when you want something satisfying and nutritious.
Recipe Ingredients
- Olive oil – for sautéing the vegetables.
- Sweet onion, green bell pepper, sweet potatoes, garlic, corn, cilantro, avocado, limes – these fresh ingredients keep the dish bright and nutritious.
- Black beans – add fiber and plant-based protein.
- Corn tortillas – cut into strips for a bit of texture and a familiar enchilada element.
- Red enchilada sauce – use your favorite homemade or store-bought version.
- Pepper jack cheese – or Monterey Jack or cheddar, shredded.
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). Spiralize the sweet potatoes and set aside.
- Heat olive oil in a large oven-safe skillet over medium heat. Add diced onion and green bell pepper and cook 4–5 minutes until softened and translucent.
- Add the spiralized sweet potatoes and cook about 10 minutes, stirring occasionally, until they are al dente.
- Add minced garlic and cook 1 minute, then stir in drained black beans, drained corn, torn or sliced corn tortilla strips, chopped cilantro, enchilada sauce and 1 cup of shredded cheese. Mix to combine.
- Sprinkle the remaining cheese evenly over the top.
- Transfer the skillet to the oven and bake about 10 minutes, until the cheese is melted and bubbling. Serve topped with sliced avocado and lime wedges to taste.
FAQs
Any sturdy spiralizer will work. If you don’t have one, a vegetable peeler or mandoline can produce thin, wide “noodle” strips that work well in this recipe.
No. Homemade sauce adds extra depth, but a good store-bought sauce saves time and still tastes great.
Yes. Butternut squash is a good substitute if you want a similar sweet, firm texture.
Store leftovers in an airtight container for 2–3 days in the refrigerator or freeze for up to 3 months.
Benefits of Sweet Potatoes
Sweet potatoes are nutritious and versatile. They offer fiber, vitamins and minerals and bring natural sweetness and color to dishes. Some benefits include:
- Rich in fiber, vitamins (like vitamin A) and minerals.
- Supportive of gut health.
- Helpful for regulating blood pressure and blood sugar when eaten in balance.
- Contain nutrients that support healthy vision.
- May offer antioxidants that support brain health.
Pro Tips / Recipe Notes
- Start with cold oil in a cold skillet and warm it to the proper temperature before adding the onion and pepper; the oil should shimmer when ready.
- Cook spiralized sweet potatoes only until al dente (about 10 minutes in the skillet) so they hold texture after baking; overcooking will make them mushy.
- For a standout flavor, make your own red enchilada sauce when you have a few extra minutes.
- Top with fresh avocado or guacamole for healthy fats and a creamy finish.
Similar Sweet Potato Recipes
- Chili Lime Sweet Potato and Chicken Skillet
- Vegetarian Burrito Bowl
- Sweet Potato Black Bean Burritos
- Sweet Potato Fajitas
- Sweet Potato and Black Bean Veggie Burgers
If you try this spiralized sweet potato enchilada skillet, leave a comment to share how it turned out and any tweaks you made. Enjoy a bright, satisfying meal with lots of flavor and wholesome ingredients.
Spiralized Sweet Potato Enchilada Skillet
Ingredients
- 2 tablespoons olive oil
- 1 small sweet onion, diced
- 1 green bell pepper, diced
- 1 lb sweet potatoes, peeled and spiralized
- 5 garlic cloves, minced
- 1 (15.5 oz) can black beans, rinsed and drained
- 1 (15.5 oz) can corn, rinsed and drained
- 4 (6-inch) corn tortillas, cut into ½-inch strips
- ½ cup fresh cilantro, chopped
- 2 cups red enchilada sauce (homemade or store-bought)
- 2 cups shredded pepper jack cheese
- Avocado and limes, for serving
Instructions
- Preheat oven to 400°F. Heat oil in a large oven-safe skillet over medium heat. Add onion and pepper and cook until translucent, about 5 minutes.
- Add spiralized sweet potatoes and cook 10 minutes until al dente. Stir in garlic and cook 1 minute.
- Add black beans, corn, tortilla strips, cilantro, enchilada sauce and 1 cup of cheese. Stir to combine.
- Top with remaining cheese and bake 10 minutes, until cheese is melted and bubbling. Serve with avocado and lime.
Notes
- Use cold oil in a cold skillet and bring it up to temperature before adding vegetables.
- Cook sweet potatoes until just al dente so they keep texture after baking.
- Homemade enchilada sauce will deepen the flavor, but good store-bought sauce works fine.
Nutrition (per serving)
Calories: 467 kcal | Carbs: 58 g | Protein: 18 g | Fat: 20 g | Fiber: 11 g