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Spiralized Sweet Potato Enchilada Casserole

A Saucy Kitchen
  • 65 minutes
  • Serves 8

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