Don’t you love when random cooking concoctions come together beautifully into a super yummy meal? That’s what happened with this enchilada skillet one night and my husband and I LOVED it.

Here’s what you’ll need:

  • 1 large clove garlic, minced
  • ¾ cup onion, chopped
  • 1 large sweet potato, spiralized (or peeled and cubed if you don’t have a spiralizer)
  • ¾ can black beans
  • ¾ can corn
  • 1 burrito-sized tortilla shell, cut into strips
  • 1 cup enchilada sauce
  • 1 lb. ground beef
  • Plain greek yogurt
  • Avocado
  • Mozzarella cheese

I like to use my cast iron skillet for things like this. It cooks dishes so nicely and after a certain amount of uses it starts to give some flavor to the food you cook in it. If you don’t have one, no worries. Use a large sauté pan or you can head to Target to pick one up for pretty cheap! I also love to use my spiralizer. It gives a new texture to the foods I love. For this dish, it essentially makes my sweet potatoes into curly fries!


So here’s what you do:

Start by browning your ground beef in a medium sauté pan (not the cast iron skillet). While the meat is browning warm about 2 tbsp olive oil in the skillet over medium heat.

Once heated add the onion, and about 2 minutes later add the garlic.

Stir and let cook about 3 minutes and when the onion is soft but not quite done add the spiralized (or cubed) sweet potatoes. Drizzle with a bit more of olive oil to keep moist. Do not cover.

Let cook about 10-15 minutes, stirring occasionally until the sweet potatoes are done but still have a crunch to them.

Then add your meat, beans, corn, tortilla strips and enchilada sauce. Stir until combined. Top plated meal with a scoop of plain greek yogurt, cubed avocado and shredded mozzarella cheese.

This dish is truly easy and is absolutely DELICIOUS! I have made it several times in the last few weeks for dinner and then re-heated the leftovers for lunch at work.

I hope you all enjoy and have a fabulous rest of your week!

Until next time,

Tiffany xo