INGREDIENTS
2
| 12 oz medium sized sweet potatoes (spiralized)
1 tbsp
olive oil
1
medium yellow onions (diced)
2
sweet peppers (deseeded and cut into chunks, any color will do)
2
large cloves garlic (crushed or minced)
1 tsp
sea salt
1 cup
sweet corn
1
15 once can of black beans (drained and rinsed)
1 1/2 cups
enchilada sauce (recipe below or use store bought)
1 cup
| 3.5 oz grated cheese (cheddar, pepper jack, Mexican blend, etc)
1 tbsp
olive oil
1 tbsp
gluten free all purpose flour (can sub with arrowroot or tapioca starch for grain free version)
2 tbsp
chili powder (mild, medium, or hot)
1/2 tsp
garlic powder
1/4 tsp
cumin
1/4 tsp
oregano
1 tsp
tomato paste
1 cup
chicken or vegetable stock
salt