Chorizo Enchilada Stuffed Sweet Potatoes
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
579 kcal
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Course
Main Course
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Cuisine
Mexican
Chorizo Enchilada Stuffed Sweet Potatoes
Description
Chorizo Enchilada Stuffed Sweet Potatoes begins with large sweet potatoes baked until soft and tender. Meanwhile, chorizo is browned and crumbled in a skillet, then combined with sautéed onion, minced garlic, black beans, and corn. The mix is tossed with enchilada sauce before being spooned into the halved sweet potatoes. A topping of Mexican blend cheese melts over the filling for added richness and flavor. This method blends the sweetness of the baked potatoes with the bold, spicy elements of the chorizo and enchilada sauce. The baked potato skins serve as edible bowls, making this dish visually appealing and convenient for serving. This dish can be served as a satisfying main course that merges familiar southwestern ingredients with a comforting baked potato foundation.
Ingredients
- 4 large sweet potato scrubbed and dried
- 2-3 links chorizo or 1/2 lb ground chorizo, Mexican, casings removed
- 1 medium yellow onion diced
- 1 clove garlic minced
- 1 cup black beans drained and rinsed
- 1 cup corn frozen, thawed and patted dry
- 1/2 cup enchilada sauce or store bought is fine, homemade
- 1/2 cup Mexican blend cheese shredded
- avocado diced, for garnish
- cilantro minced fresh, for garnish
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 579 kcal
% Daily Value*
| Calories | 579kcal | 29% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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