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Baked Beans with Spiralized Sweet Potatoes

Prep Time10 mins
Cook Time25 mins
Total Time35 mins


  • 1 tablespoon extra virgin olive oil
  • 1 pound sweet potatoes peeled, Blade C, noodles trimmed
  • salt and pepper
  • 1/4 teaspoon paprika
  • 1/2 cup diced white onions
  • 1 teaspoon dried oregano
  • 2 garlic cloves minced
  • 4.5 oz can chopped green chiles or use fresh ones
  • 14.5 oz can diced tomatoes
  • 14.5 oz can tomato sauce
  • 1 15 oz can pinto beans
  • 1 15 oz can red kidney beans
  • 1 avocado sliced
  • chopped cilantro to garnish


  • Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the sweet potato noodles. Season with salt, pepper, and paprika. Toss well and let cook, tossing occasionally, until noodles cook through, about 10 minutes.
  • Once noodles are done, set aside on a plate and immediately add in the white onions. Let cook until translucent, about 5 minutes. Then, add in the oregano, garlic, green chiles, tomatoes, tomato sauce, and beans. Bring to a boil and once boiling, reduce heat to a medium-low simmer and let cook, stirring occasionally, until sauce thickens.
  • Once sauce is thickened, add back in the sweet potato noodles and toss well to combine. Cook for another 2-4 minutes or until sweet potato noodles warm up.
  • When ready to serve, garnish with avocado and cilantro.


Per serving (1 out of 6) - Calories: 334, Fat: 8g, Saturated Fat: 1g, Carbs: 57g, Fiber: 15g, Sugars: 12g, Protein: 13g, Sodium: 971mg