Enchilada Stuffed Sweet Potatoes
Total Time
1 hour and 20 minutes
Prep Time
10 minutes
Cook Time
1 hour and 10 minutes
Rating
4.7 out of 5 stars
(30)
Ingredients
4 servings
- 4 medium sweet potatoes, (washed)
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 red bell pepper, (seeds removed and diced)
- 15 oz can black beans, (rinsed and drained)
- 1/2 cup fresh or frozen corn
- 1/4 cup packed chopped cilantro
- 2 cloves garlic, (minced)
- 1 tablespoon fresh lime juice
- Kosher salt and black pepper, (to taste)
- 2 cups enchilada sauce
- 1 cup shredded Mexican blend cheese or cheddar cheese
- Plain Greek yogurt or sour cream
- Guacamole or chopped avocado
- Pico de Gallo
- Pickled red onions
- Cilantro
- Crumbled queso fresco
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Preparation
Step 1
Preheat the oven to 400 degrees F. Use a fork to pierce the sweet potatoes all over. Place on a large baking sheet that has been lined with aluminum foil and bake for 50-60 minutes or until the sweet potatoes are soft. Time will vary depending on the size of the sweet potato.
Step 2
Meanwhile, make the filling. In a large skillet heat the olive oil over medium high heat. Add the red onion and red bell pepper; sauté for about 2 minutes. Stir in the black beans, corn, garlic, cilantro, fresh lime juice, salt, and pepper. Cook for 2 to 3 minutes, stirring occasionally. Set the filling aside.
Step 3
When the sweet potatoes are done baking, allow them cool slightly. Cut the potatoes in half lengthwise. Use a fork to smash down the potatoes so you have room to fill them. Pour about 1/4 cup of the enchilada sauce onto each sweet potato half. The amount of enchilada sauce will vary depending on how big your sweet potatoes are and how saucy you want your sweet potatoes.
Step 4
Spoon the black bean filing over the top of the potatoes. Sprinkle evenly with shredded cheese. Return the stuffed sweet potatoes to the oven. Bake for 5-10 minutes or until the cheese is melted.
Step 5
Remove from the oven and top with plain Greek yogurt or sour cream, guacamole or avocado, pico de gallo, cilantro, pickled red onions, and queso fresco. Serve immediately.
Step 6
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