spiralized sweet potato enchilada bowls
By 
| Prep Time | 15 |
| Cook Time | 20 |
| Servings |
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Ingredients
- 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
Ingredients
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Instructions
- 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.