Sweet Potato Noodle Enchilada Stir-Fry
Try this Sweet Potato Noodle Enchilada Stir-Fry recipe, or contribute your own.
Try this Sweet Potato Noodle Enchilada Stir-Fry recipe, or contribute your own.
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 2 cloves garlic minced
- 1 yellow onion chopped
- chopped fresh cilantro (for garnish)
- 1.5 pounds sweet potatoes (spiralize with b blade)
- 1 can fire-roasted tomatoes with green chilies (don’t d
- 1 can black beans drained and rinsed (or cook your own from scratch)
- feta cheese (optional)
- Carbohydrate 99.2761958105162 g
- Cholesterol 0 mg
- Fat 6.13799375813279 g
- Fiber 31.9682562453424 g
- Protein 28.3592225016663 g
- Saturated Fat 1.01442149806271 g
- Serving Size 1 1 recipe (1304g)
- Sodium 17.0262230062366 mg
- Sugar 67.3079395651739 g
- Trans Fat 0.909995263136065 g
- Calories 515 calories
Step-by-step
- 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.
Spicing the Base
Blooming ground cumin in hot olive oil alongside freshly minced garlic unlocks essential fat-soluble flavor compounds that dry spices alone cannot deliver. Onions require precisely five minutes of moderate heat in a deep skillet to reach translucent softness without browning the garlic, which turns bitter rapidly. Tex-Mex culinary traditions historically rely on dry-toasting spices before combining them with aromatics, a technique adapted here for rapid pan-cooking.
Integrating Textures
Sweet potato noodles demand careful management to avoid a mushy texture during the ten-minute covered simmer phase. Spiralized root vegetables release moisture rapidly when exposed to heat and salt simultaneously. Fire-roasted tomatoes bring distinct smoke-drying characteristics from traditional chile roasting methods, contrasting sharply with the bright acidity found in raw, fresh tomatoes off the vine.
Managing Moisture
Uncovering the Dutch oven allows excess tomato liquid to evaporate quickly over raised heat once the starches soften. Checking fork tenderness at the ten-minute mark prevents overcooking the beta-carotene-rich strands. Leftovers maintain structural integrity for five days when sealed properly in the refrigerator.
