4.7 from 90 votes
Enchilada Stuffed Sweet Potatoes
Baked sweet potatoes are hollowed out and filled with a sautéed mix of black beans, corn, bell peppers, onions, garlic, and cilantro, then topped with enchilada sauce and melted cheddar cheese. This brings together the natural sweetness of the potato with the savory, mildly spicy flavors of classic enchilada ingredients. The baked sweet potato base adds a tender, creamy texture that contrasts nicely with the hearty, saucy filling, making a filling vegetarian meal or side dish.
Prep Time
10 mins
Cook Time
1 hr 10 mins
Total Time
1 hr 20 mins
Servings:
4
Calories:
525 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 525
% 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.