Recipe of the Week: Spiralized Sweet Potato Enchilada Skillet

Recipe of the Week

From the taste kitchen of Dr. Sarah Laginess and Family

Spiralized Sweet Potato Enchilada Skillet




  • 1 tablespoon olive oil
  • 1 small onion
  • 300g/11 oz sweet potato noodles (roughly 6 loosely packed cups; use the ¼ inch spacing spiralizer blade)
  • 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 (*see note)
  • 2 cups of mozzarella cheese, divided

to serve

  • cilantro
  • avocado
  • Greek yogurt


  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.




I have the three blade spiral vegetable slicer from Paderno

I use coconut oil or grapeseed oil in place of olive oil.

We also used sour cream as a topping.

* I used this recipe for the enchilada sauce, omitting the salt and bringing it back up to a volume of 2 cups. (