Yield: 6 Servings
Total Time: 30 Minutes
Prep Time: 10 Minutes
Cook Time: 20 Minutes
- 1 tablespoon extra-virgin olive oil
- 1 red onion, diced
- 6 cups spiraled sweet potato
- 2 cloves garlic minced
- 2 cups black beans
- 12 oz corn kernels
- 4 corn tortillas
- 2 cups enchilada sauce
- 2 cups mozzarella cheese, divided
- ½ cup chopped fresh cilantro
- 1 1/2 avocado, diced
Heat olive oil in a skillet over medium heat; stir in red onion and sauté for about 5 minutes or until soft and translucent. Add in the sweet potato noodles and cook for about 10 minutes or until al dente.
Create a space in the skillet and add in the garlic. Cook for 1 minutes and stir to combine.
Stir in tortillas, corn, black beans, enchilada sauce and half of the cheese.
Sprinkle the remaining cheese on top and cook, covered for about 5 minutes or until the cheese is melted.
Serve topped with diced avocado and chopped cilantro.
Nutritional Information per Serving:
Calories: 393; Total Fat: 12 g; Carbs: 53 g; Dietary Fiber: 12 g; Sugars: 9 g; Protein: 21 g; Cholesterol: 29 mg; Sodium: 1055 mg