Enchilada Stuffed Sweet Potatoes
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
4
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Calories
525 kcal
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Course
Main Course
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Cuisine
Mexican
Enchilada Stuffed Sweet Potatoes
Description
Enchilada Stuffed Sweet Potatoes involve baking whole sweet potatoes until soft, then slicing them open and lightly mashing the insides to create a cavity for the filling. The filling is a sauté of chopped onions, red bell peppers, black beans, corn, garlic, cilantro, and fresh lime juice, seasoned simply with salt and pepper. Each sweet potato half is topped with enchilada sauce and cheddar cheese before finishing in the oven to melt the cheese and meld the flavors.
The combination balances the sweet and creamy texture of the roasted potato with the earthy, savory flavors in the filling, enriched by the tangy enchilada sauce. This dish offers both a rich and comforting base and a flavorful, protein-rich vegetable and legume filling.
Enchilada stuffed sweet potatoes can be served with toppings such as Greek yogurt or sour cream, avocado or guacamole, pico de gallo, pickled red onions, cilantro, and crumbled queso fresco to add freshness, creaminess, and acidity. These additions also provide nice texture contrasts and enhance the layered flavors.
Ingredients
- 4 sweet potato washed, medium
- 1 tablespoon olive oil
- 1/2 cup onion chopped
- 1 red bell pepper seeds removed and diced
- 15 oz black beans rinsed and drained, canned
- 1/2 cup corn fresh or frozen
- 1/4 cup cilantro packed chopped
- 2 cloves garlic minced
- 1 tablespoon lime juice fresh
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 2 cups enchilada sauce
- 1 cup cheddar cheese or shredded Mexican blend cheese
Toppings:
- Greek yogurt or sour cream
- avocado guacamole or chopped avocado
- Pico de Gallo
- red onion pickled
- cilantro
- queso fresco crumbled
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 525 kcal
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 83g | 28% |
| Protein | 20g | 40% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 1032mg | 43% |
| Potassium | 1279mg | 27% |
| Fiber | 18g | 72% |
| Sugar | 17g | 34% |
| Vitamin A | 34153IU | 683% |
| Vitamin C | 54mg | 60% |
| Calcium | 316mg | 32% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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