Chorizo Enchilada Stuffed Sweet Potatoes

Name: Chorizo Enchilada Stuffed Sweet Potatoes
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 4 large sweet potatoes; 2-3 links Mexican chorizo, casings removed; 1 medium yellow onion, diced; 1 clove garlic, minced; 1 cup black beans, drained and rinsed; 1 cup frozen corn, thawed and patted dry; 1/2 cup Homemade Enchilada Sauce; 1/2 cup shredded Mexican blend cheese; diced avocado (for garnish); minced fresh cilantro (for garnish)

User Reviews

5.0

18 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
4 servings
Calories
579 kcal
Course
Main Course
Cuisine
Mexican

Chorizo Enchilada Stuffed Sweet Potatoes

Dominic Jacobs

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These stuffed sweet potatoes are filled with chorizo, black beans, corn, and caramelized onions, topped with melty cheese and drizzled with enchilada sauce!

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Ingredients

Servings

4 large sweet potatoes scrubbed and dried
2-3 links Mexican chorizo, casings removed (or 1/2 lb ground chorizo)
1 medium yellow onion, diced
1 clove garlic, minced
1 cup black beans, drained and rinsed
1 cup frozen corn, thawed and patted dry
1/2 cup Homemade Enchilada Sauce (or store bought is fine)
1/2 cup shredded Mexican blend cheese
diced avocado (for garnish)
minced fresh cilantro (for garnish)

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Instructions

Preheat oven to 400 degrees F. Line a baking sheet with foil and piece potatoes several times with a fork. Bake 45-60 minutes, or until fork tender.
While potatoes are baking, heat a drizzle of olive oil in a large skillet over MED-HIGH heat. Remove casings from chorizo links and add to the hot skillet. Use a potato masher or wooden spatula to break up chorizo into crumbles and brown.
Drain most of the chorizo fat and remove cooked chorizo to a mixing bowl. Add diced onion to the skillet and saute for 3-5 minutes, until soft and charred a bit on the edges. Reduce heat to MED-LOW, add garlic and cook 30 seconds to 1 minute. Transfer onions and garlic to the mixing bowl with the chorizo.
Add drained and rinsed black beans and thawed corn kernels to the mixing bowl and toss gently to combine.
When sweet potatoes are finished baking, let them cool for 5 minutes or so, then carefully (they're HOT) slice the top inch or so off of the potatoes. Use a spoon and scoop out the insides of the cooked potatoes, leaving a 1/2 inch border around the inside of the potatoes.
Add the scooped out potato insides to a separate mixing bowl (not the one with the chorizo and fillings), and mash using a potato masher or fork.
Transfer mashed sweet potatoes to the bowl with the chorizo mixture and fold together until combined. Spoon mixture back into the hollowed out sweet potatoes and top with a sprinkle of the shredded cheese.
Broil on HIGH for several minutes, or until cheese is melted. Top with minced cilantro and diced avocado (if desired) and drizzle with enchilada sauce.