With spiralized sweet potatoes, black beans, corn, tortillas and a rich red enchilada sauce, this enchilada-inspired sweet potato skillet is a healthier way to satisfy that Mexican-flavored craving.
This spiralized sweet potato enchilada skillet delivers all the familiar flavors of enchiladas—spiced vegetables, black beans, tangy red sauce and melty cheese—while keeping the dish lighter and ready in about 30 minutes. Using spiralized sweet potatoes instead of traditional tortillas or rice gives the skillet a fun texture and a boost of nutrients, and everything cooks in a single pan for an easy weeknight meal.
If you enjoy sweet potatoes, pairing them with Mexican spices and a homemade or store-bought red enchilada sauce brightens their natural sweetness and adds depth. The recipe works well as written for a vegetarian main course, but it’s easy to adapt: add shredded chicken, cooked ground turkey, or crumbled tofu for extra protein if desired.
Recipe Ingredients
- Olive oil – for sautéing the vegetables.
- Sweet onion, green bell pepper, garlic – aromatics that build the base flavor.
- Sweet potatoes (spiralized) – the star of the dish; peeled and spiralized into noodles.
- Black beans – rinsed and drained for protein and texture.
- Corn – adds sweetness and color.
- Corn tortillas – cut into strips to provide a familiar enchilada texture.
- Red enchilada sauce – homemade or store-bought, enough to coat the skillet.
- Pepper jack cheese – shredded; Monterey Jack or cheddar work as alternatives.
- Cilantro, avocado, limes – for finishing and brightening the dish.
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C). In a large oven-safe skillet, heat 2 tablespoons olive oil over medium heat.
- Add a diced sweet onion and one diced green bell pepper; cook until softened and translucent, about 5 minutes.
- Stir in about 1 lb of spiralized sweet potatoes and cook until just al dente, roughly 10 minutes. Avoid overcooking so the spirals keep their shape.
- Add minced garlic and cook for 1 minute until fragrant. Then fold in one can (15.5 oz) black beans (rinsed and drained), one can (15.5 oz) corn (rinsed and drained), four corn tortillas cut into ½-inch strips, ½ cup chopped fresh cilantro, and 2 cups red enchilada sauce. Stir to combine.
- Mix in 1 cup shredded pepper jack cheese, then smooth the surface and sprinkle the remaining 1 cup of cheese on top.
- Transfer the skillet to the oven and bake 10 minutes or until the cheese is melted, golden and bubbling. Serve with sliced avocado, lime wedges and extra cilantro if desired.
FAQs
What spiralizer should I use?
A sturdy countertop spiralizer makes the job easiest, but many hand-held models also work well. If you don’t have a spiralizer, a vegetable peeler can produce thin, wide ribbons that cook nicely.
Do I need to make homemade enchilada sauce?
No. Homemade sauce can elevate the flavor, but a good-quality store-bought red enchilada sauce is a convenient substitute when you’re short on time.
Can I swap the sweet potatoes?
Yes. Butternut squash or a mix of root vegetables will give a similar texture and sweetness if you prefer a different vegetable.
How long will leftovers last?
Store leftovers in an airtight container in the refrigerator for 2–3 days. You can also freeze portions for up to three months; thaw and reheat gently to avoid overcooking the sweet potato spirals.
Benefits of Sweet Potatoes
Sweet potatoes are nutritious and versatile. They offer fiber, vitamins and minerals that support overall health. Common benefits include:
- Good source of fiber and essential vitamins like vitamin A and C.
- Support for digestive health thanks to natural fiber content.
- Help with blood-sugar regulation when paired with protein and fat in balanced meals.
- Nutrients that contribute to healthy vision and immune support.
Pro Tips / Recipe Notes
- Start with cold oil in a cold skillet and heat until the oil shimmers before adding onions and peppers; this helps prevent sticking and promotes even cooking.
- Cook the spiralized sweet potatoes only until al dente so they keep structure through the bake step—about 8–10 minutes on the stovetop before finishing in the oven.
- To make the dish stand out, try a homemade red enchilada sauce with toasted dried chiles and spices; it only takes a few extra minutes and adds big flavor.
- Finish servings with fresh avocado for healthy fats and a squeeze of lime for brightness.
Similar Sweet Potato Recipes
- Chili Lime Sweet Potato and Chicken Skillet
- Vegetarian Burrito Bowl with Sweet Potatoes
- Sweet Potato and 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 variations you enjoyed. Simple swaps—different cheeses, added protein, or extra spices—make this a flexible, family-friendly meal that’s easy to customize.
Recipe Card
Spiralized Sweet Potato Enchilada Skillet
Author: Ryan Beck
Prep time: 10 mins | Cook time: 20 mins | Total time: 30 mins | Serves: 6 | Calories: 467 kcal (approx.)
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
- 2 cups shredded pepper jack cheese
- Avocado and lime wedges for serving
Instructions
- Preheat oven to 400°F. Heat oil in a large oven-safe skillet over medium heat. Cook onion and pepper until translucent, about 5 minutes.
- Add spiralized sweet potatoes and cook about 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; combine well. Top with remaining cheese.
- Bake 10 minutes or until cheese is bubbling and golden. Serve with avocado and lime.
Notes
- Do not overcook the spirals on the stovetop—keep them al dente so they hold up after baking.
- Substitute butternut squash for sweet potatoes if desired.
Nutrition (per serving, approximate)
- Calories: 467 kcal
- Carbohydrates: 58 g | Protein: 18 g | Fat: 20 g | Fiber: 11 g
- Vitamin A, Vitamin C, Calcium and Iron provided in meaningful amounts.