Servings
Font
Back
Chorizo Enchilada Stuffed Sweet Potatoes
5 from 12 votes

Chorizo Enchilada Stuffed Sweet Potatoes

These stuffed sweet potatoes combine roasted sweet potatoes with a hearty filling of spicy chorizo, black beans, corn, and enchilada sauce, topped with melted cheese and fresh garnishes. The baking softens the sweet potatoes to a tender base that contrasts nicely with the savory, crumbled chorizo mixture. This recipe works well as a filling meal and showcases a balanced savory and slightly sweet flavor profile with vibrant textures from the beans and corn.

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

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

    Cup of Yum
  1. 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.
  2. 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.  
  3. 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.
  4. Add drained and rinsed black beans and thawed corn kernels to the mixing bowl and toss gently to combine.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Calories 579kcal (29%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 579

% Daily Value*

Calories 579kcal 29%

* Percent Daily Values are based on a 2,000 calorie diet.