Spiralized Sweet Potato Enchilada Casserole

HAPPY FRIDAY!!! Mexican food is probs one of my favourites to make (after curry, of course) because the recipes are generally pretty simple to follow, and it's easy to substitute in healthier alternatives.

I made a Spiralized Sweet Potato Enchilada dish a couple of weeks ago, and it was tay-steee! Jordan and Piper both devoured it, and the leftovers were just as good. Give this recipe a whirl, if you will! **Original recipe from here.



  • 1lb ground turkey
  • 2-3 medium sized sweet potatoes, spiralized (THIS is the spiralizer I have)
  • 1 tablespoon oil (avocado or olive)
  • 1 medium yellow onion, diced
  • 2 bell peppers, chopped
  • 2 large cloves garlic, minced
  • 1 teaspoon pink himalayan salt
  • 1 cup sweet corn
  • 1 15 once can of black beans, drained and rinsed
  • 1 1/2 cup green enchilada sauce (I buy the Sprouts brand)
  • 1 cup grated cheese of your choice
  • Toppings: plain greek yogurt, cilantro, green onion, and avocado


  1. Preheat the oven to 400°. Lightly grease a 9inch x 13 inch casserole dish. Place the spiralized sweet potatoes in the casserole dish and set aside.

  2. In a large skillet warm the 1 tablespoon of oil on a medium heat. Add the diced onions and ground turkey to the pan and cook until meat is cooked through and onions are soft and tender. Add the chopped peppers, garlic, and salt and continue sautéing another 4-5 minutes until the peppers are soft. Stir frequently to keep the garlic from burning. Turn off the heat and stir in corn and black beans.

  3. Once mixed in transfer the veggies in the skillet to the casserole dish and spread over the top of the sweet potatoes. Pour the enchilada sauce over the top and use a spoon to gently mix everything together.

  4. Place in the middle of the oven and bake for 25 minutes. Briefly remove the casserole from the oven to cover the top with the grated cheese and return to the oven for another 10 minutes. Once the cheese is fully melted remove the casserole from the oven and set aside to let cool for at least 10 minutes before cutting into and serving.

  5. Top with any additional toppings: cilantro, chopped green onions, avocado slices, plain greek yogurt, etc and serve warm