I saw this funny cartoon yesterday that had two women sitting together and one of them said, “Gosh, we really flew through March, I can’t believe it’s over already” and the other one said, “Umm, it’s May”. And then some screaming happened, haha! That kinda sums up how I’m feeling right now. But, it also means that it’s time for 30-Minute Thursday! Which, I love because not only can I provide you all with a bunch of delicious recipes that only take 30 minutes to make, but it also makes me think a little harder on a recipe to share with you.
Scroll to the bottom of the page for more 30 Minute recipes from some awesome bloggers! I finally got a spiralizer (thanks Dad and Kathy!) and now I’m as obsessed with it as everyone else is.
So, you could just chop the sweet potatoes up really thinly, but it’s so much more fun to make noodles out of them! They only take about 10 minutes to cook up in the skillet, compared to the 40 minutes I usually spend roasting them, and they look really pretty on these Inside Out Enchiladas.
And, in case you are wondering, yes, I did just make this concept up but I think it should totally be a thing! You get the same great taste of enchiladas in just 30 minutes and, let’s face it, they are much prettier to look at than regular enchiladas 🙂 All you do is melt some cheese between two tortillas and then top the tortillas with your favorite enchilada toppings! I plan on using this method much more now and I think you will too once you try it!Print
Inside Out Enchiladas with Black Beans & Spiralized Sweet Potato
- Total Time: 30 minutes
- Yield: 6 1x
- 1 medium sweet potato, peeled and spiralized
- 3 teaspoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (10 ounce) can enchilada sauce
- 12 corn tortillas
- 2–3 cups shredded cheese, your favorite kind
- Pre-heat oven to 400 degrees Fahrenheit. Heat a large pan over medium heat and add the olive oil, spiralized sweet potato and all the spices. Stir and let cook for 10 minutes, stirring occasionally, with a lid on.
- While the sweet potato is cooking, lay out 6 tortillas on a large sheet pan and cover each with a small handful of shredded cheese. Top with another tortilla and sprinkle a little bit more cheese on top. Place tortillas in the oven and bake until cheese is melted, about 5-7 minutes.
- Once sweet potato has softened, add the black beans and enchilada sauce and cook for another 5 minutes. It may seems soupy at first, but the enchilada sauce will be absorbed as it cooks.
- To assemble: place an equal amount of sweet potato and black bean mixture on top of each cheesy tortilla and top with any other desired enchilada toppings (plain Greek yogurt, lettuce, cilantro, jalapenos, etc…)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Entree, Gluten Free
[email protected] says
Black beans + sweet potato is just the best combo!!! One of my very favorites! I would gobble up these guys in no time!! haha Happy happy thursday Izzy!!
PS I totally agree – inside out enchiladas should totally be a thing!
Sharon Edmunds says
We loved this! I added some broad beans which added some extra colour and A small green salad . Yum
She Likes Food says
I’m so glad you liked it!!
I have yet to make sweet potato noodles and can’t wait to do it! Plus they look so good doused in enchilada sauce! This looks delicious, Izzy, and Happy Cinco de Mayo!
Ashley | The Recipe Rebel says
Lol! I totally feel like we just came through March! What is happening?!? I think it’s this crazy mild winter and early Spring (Summer?!) we’re getting — it is AWESOME but time is just flying. I’m definitely going to need alllllll of these 30 minute meals to get through summer!
This is so clever! I love how the recipe comes together so quickly – Never had I ever thought to make enchos into tacos, and I’m loving this brilliant idea! Bring on them spiralized sweet potatoes!
Denise @ Sweet Peas & Saffron says
I love this concept! As a person who adores enchiladas but can’t deal with the whole long process of making them, these look just perfect!
Liz @ Floating Kitchen says
Prettier to look at AND quicker = I’m all for that. Also, now I’m officially the last person on Earth without a spiralizer. Ugh. I’m always fashionable late to everything! 🙂
Rachel @ Bakerita says
YUM this sounds like my kind of way to make enchiladas! They sound super delicious – I want a stack for dinner 😀
Cyndi - My Kitchen Craze says
I agree, I think Inside out enchiladas totally need to be a thing. These look amazing and I wish I had these for dinner tonight! yum!
Looks great! Glad you can use it to create such wonderful dishes!!!
She Likes Food says
Thanks, Dad! I plan to use it a lot this summer to make veggie noodles!
These look like an absolute dream! I love that you spiralized the sweet potato too!
She Likes Food says
Thank you! Spiralized sweet potato is my new favorite!
Melissa | Bits of Umami says
Who knew inside out enchiladas were a thing!? Seriously loving this. The jalapeños on top definitely seal the deal.
Natalie @ Tastes Lovely says
I know, can’t believe it’s already May, right?! These tacos look delicious. Love the idea of inside out enchiladas! Great recipe Izzy!
Stacey @ Bake.Eat.Repeat. says
Inside out enchiladas should be a thing – those look amazing! And the spiralized sweet potatoes do look so pretty!
Sarah @Whole and Heavenly Oven says
YAY for a spiralizer! Don’t you just love it?? Pretty sure I used mine every day for a week after I got it. 😉 LOL. And these enchiladas are totally up my alley—sweet potato noodles are hands down my fav thing to make with the spiralizer!
Jess @ Flying on Jess Fuel says
Ahhh, I have NO clue where March and April went!! Don’t worry, it only goes FASTER when you get closer to your due date. 😉 These enchilada stacks look so yummy! Love the idea of spiralizing sweet potatoes– I definitely need to try that!