These delicious Sweet Potato Enchilada Bowls double as a quick dinner and a make ahead lunch!
Another day, another Mexican sweet potato recipe. I hope you all don’t mind because I could life off recipes like this!
I’ve had my spiralizer for a long time but just recently got really into using it. Now, I want to spiralize everything because vegetable noodles are just more fun to eat 🙂
But, don’t fear if you don’t own a spiralizer. These sweet potato enchilada bowls can easily be made with grated sweet potato rather than spiralized. If you’re in the market for a spiralizer, I love this one! You just need them thin enough to cook pretty quickly in a frying pan so you can get dinner on the table in 35 minutes!
I’ve been loving making recipes that double as quick and easy dinners and meal prep lunches. These Sweet Potato Enchilada Bowls do just that. You can either make this for your family dinner or make it and take it for lunches all week long.
Or, you can eat some for dinner and take the rest for lunches! Either way, if you love Mexican food as much as I do I think you’ll love these bowls 🙂Print
A delicious dinner that also doubles as a make ahead lunch!
- 2 teaspoons olive oil
- 1/2 yellow onion, diced
- 1 small red pepper, diced
- 1 small green pepper, diced
- 1 medium sized sweet potato, peeled and spiralized
- 1 cup corn kernels
- 1 (15 oz) can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1 small can enchilada sauce, about 2 cups
- 2 cups cooked rice or quinoa (optional)
- Optional toppings: Diced avocado, tomato, cilantro, salsa
- Heat a large pan over medium heat and add the olive oil and onion. Sauté onion for 2 minutes and then add the peppers and sweet potato. Cook vegetables until tender, 7-10 minutes.
- Next, add the black beans, corn and all the spices. Stir and let cook for 2 minutes.
- Pour enchilada sauce in, mix until combined and then cook until everything is heated through, about 5 minutes.
- Serve over rice, if desired, and top with your favorite toppings.
If making as a meal prep lunch: portion the enchilada mixture into 4 equal portions and pair with 1/2 cup rice or quinoa.
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