Sweet Potato Noodle Enchilada Stir-Fry

gluten freeveganvegetarian
Sweet Potato Noodle Enchilada Stir-Fry

Sweet Potato Noodle Enchilada Stir-Fry

We’re starting this week off healthy with Megan from Detoxinista!

Megan is mama to two beautiful babies and two beautiful cookbooks (Everyday Detox and No Excuses Detox) – needless to say, she’s a hard-working, talented mama, and I’m honored to have her as part of this series!

Megan and I met on a blogger retreat and immediately bonded – she’s one of those sweet and generous people that you find yourself attracted to their energy. She’s lovely!

Megan Gilmore is a certified nutritionist consultant (CNC) and the creator of Detoxinista.com. Though she wasn’t raised as a healthy eater, Megan credits her former junk food habits for helping her to create quick and delicious recipes using easy-to-find whole food ingredients.

Sweet Potato Noodle Enchilada Stir-Fry

From Megan:

This healthy sweet potato noodle recipe has all of the enchilada flavor that you love, but without all of the work.

If you’re familiar with my website, Detoxinista.com, you know that I’m a relatively “lazy” cook. I like all of my food to taste really good, but I don’t want to spend much time preparing it. If a recipe calls for exotic ingredients or too many steps, I won’t make it.

My approach to detoxing is also different than most. Rather than eliminating entire food groups or fasting for days, I encourage you to support your body’s natural detoxification system by gradually replacing processed foods and artificial ingredients with nutrient-rich whole foods. No drastic measures required!

This Enchilada Stir-Fry is right up my alley, because it’s fast to prepare and super-flavorful, using only whole food ingredients. Sweet potatoes are a good source of vitamins A and C, and they’re also loaded with potassium and fiber, to help keep you feeling full and satisfied. Using the Inspiralizer to slice the sweet potatoes in this recipe helps them to cook faster in the skillet and gives them a fun texture.

Sweet Potato Noodle Enchilada Stir-Fry

Paired with black beans, which are a great plant-based source of protein, fire-roasted tomatoes with spicy green chilies, and some simple seasoning, this dish becomes total vegan comfort food. (It’s properly combined to help streamline your digestion, too.)

Of course, if you want to add a sprinkling of cheese– vegan or otherwise– go for it! I sometimes like to use a sprinkling of sheep’s feta for extra flavor.

This stir-fry comes together in less than 30 minutes for a quick weeknight meal, but you can make it even faster by preparing the sweet potato noodles ahead of time. You can store spiralized sweet potato noodles in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months. As a busy working mom myself, fast weeknight dinners are a must, so I hope you’ll enjoy this one soon.

Sweet Potato Noodle Enchilada Stir-Fry

I hope you’ll enjoy this vegetarian skillet meal the next time you need a fast weeknight dinner. For more recipe ideas, be sure to check out my 5-Day Make-Ahead Reset, which is loaded with more fast meal ideas for your entire week!

Connect with Megan:

Note: Hi, it’s Ali! I’m currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me – they’ve provided spiralized recipes for all of you to enjoy during my absence. I’m honored to introduce them to you if you don’t know them already – and I hope you enjoy this new series!

If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community & Brand will get back to you! You can also reach her via e-mail – she will escalate anything urgent to me, but as I said, I will be preparing for my little one’s arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates – on @inspiralizedali and @inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life!

Inspiralized

Recipe

Sweet Potato Noodle Enchilada Stir-Fry

Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients

  • 1.5 pounds sweet potatoes spiralize with B blade
  • 1 tablespoon olive oil
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 14.5 oz can fire-roasted tomatoes with green chilies (don’t drain) this is spicy!
  • 1 15 oz can black beans, drained and rinsed (or cook your own from scratch)
  • 1 teaspoon salt
  • Chopped fresh cilantro for garnish
  • Feta cheese optional

Instructions

  • Peel and slice the ends off of the sweet potatoes, then create “noodles” by using the B blade on the Inspiralizer. Set them aside.
  • Heat the olive oil in a deep skillet or Dutch oven over medium heat, and sauté the onion until it starts to soften, about 5 minutes. Add in the minced garlic and cumin, and stir until fragrant, about 1 minute.
  • Add in the sweet potato noodles, fire-roasted tomatoes (including the juice), black beans, and salt, and stir well. The liquid from the tomatoes should start simmering. Once you hear the simmer, lower the heat and cover the pan with a lid for 10 minutes to let the sweet potatoes soften.
  • Remove the lid and stir well, and test the sweet potatoes with a fork to see if they are tender enough to your liking. If there is a lot of liquid at the bottom of the pan, simply raise the heat and stir well, so that it simmers away and evaporates.
  • Adjust any seasoning to taste, and serve warm with a sprinkling of fresh cilantro, and a sprinkling of cheese, if desired.
  • Leftovers can be stored in the fridge for up to 5 days. To reheat, simply dump the leftovers in a skillet over medium heat again and stir until warm.

Sweet Potato Noodle Enchilada Stir-Fry

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32 comments

Pam says:
Sounds so easy, so flavorful, I will make it this week!
Meaghan says:
You're going to love it!
Debra Zantman says:
Hi Ali and Megan, Thank You for sharing your recipe, it sounds great. I will be making it hopefully next week! Megan- I just have to say the chocolate peanut butter banana smoothie you posted a few weeks ago is great, i have been drinking it daily since you re posted it. I love the peanut butter/choc combo and feel like i am getting a healthy choc shake. Thank You.
Meaghan says:
Yay! Let us know how it comes out!! It's awesome to hear that you're enjoying the smoothie!
Colette says:
Sounds great....making tonite. Can the smoothie you mentioned Be used to freeze in the little popsicle molds. Sounds good for a dessert.
Toni Cheever says:
Nutritional information? Looks delicious
Meaghan says:
Hi Toni, while Ali is away on maternity leave, we've asked fellow bloggers to share recipes with you all. Nutritional information will not be available for these recipes! Thanks for understanding.
Toni Cheever says:
Thank you, I can throw it in my recipe builder....would it be ok if I posted it?
Meaghan says:
Sure! Thank you for your contribution!
RuthDetroitArea says:
hi Megan - Thanks for filling in for Ali during this extra-special time in her life! I made this earlier today to have for lunch and also for supper with my husband. It was SO GOOD, even tho' I had to make a few substitutions! I only had 'plain canned diced tomatoes' on hand, so I added 'a scant 1/4 tsp of Spanish Paprika (smokey)' and 'a scant 1/4 tsp Med Chili Pdr. ' Glad I had some feta on hand b/c that really made it special! Thanks again ~ ruth
Meaghan says:
That's so wonderful to hear and great job making that substitute! Sounds delish!
I love it! I'll do it ... it must be very tasty! Thank you
Meaghan says:
Yes! This is a favorite!
Susan says:
I made this yesterday and loved it! So easy and yummy. Thanks for the great recipe.
Meaghan says:
Thanks for giving this recipe a try, Susan! We're so glad you enjoyed it.
Meghan B says:
I made this tonight and it was so good! I don't have a good enough spiralizer, so I just used the potato peeler to make ribbons. I'm sure the texture would be better with more noodle-type potatoes, but this wasn't a bad fix. I bought feta as per the recipe, but also a Mexican blend because my boyfriend was doubtful. Loved the feta! I can't believe how easy this recipe was, it's going into my rotation.
Meaghan says:
We love to hear that, Meghan!! So glad you loved this recipe so much.
Elizabeth DelGrosso says:
Hey Megan, Recipe looks delicious! Can't wait to try it. One question, if I can't find the fire roasted tomatoes with green chillies and I purchase a small can of chillies, how much of the little can should I use?
Meaghan says:
Depending on your own personal preferences, add a little at a time, taste and then add more if needed - just to be safe!
Elizabeth DelGrosso says:
Hey Megan. I thought of another question. You said the sweet potato can be frozen once it is sprialize. Do u cook the potatoes before u freeze them?
Meaghan says:
You do not need to cook the sweet potato noodles before freezing them if you're planning on making this dish later. For more information on meal prepping with spiralized veggies, go here: https://inspiralized.com/meal-prep-with-spiralized-vegetables
A real treat I really enjoyed the recipe I'm going to prepare for the weekend thanks. I was salivating.
I made this yesterday and loved it! So easy and yummy. Thanks for the great recipe.
Carly Glazer says:
So glad you enjoyed!
Emagrecer says:
Thank You for sharing your recipe, it sounds great.
Anonymous says:
This was amazing!!!!
Hi Ali and Megan, Thank You
Thank you very much for the very good stuff your recipes will follow because I need to lose weight
Anderson says:
Top, it even made me hungry hahaha
Meaghan says:
That's what we love to hear!

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