Description
These Enchilada-Stuffed Sweet Potatoes combine the natural sweetness of roasted sweet potatoes with a flavorful and spicy enchilada-style filling made from black beans, corn, tomatoes, and smoked spices. Finished with melted cheese and fresh cilantro, this dish is a comforting and nutritious twist on classic enchiladas, perfect for a satisfying vegetarian meal.
Ingredients
Scale
Sweet Potatoes
- 2 large sweet potatoes
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
Filling
- 1 cup cooked black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup chopped tomatoes (fresh or canned)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1 cup grated cheese (cheddar or a Mexican blend)
Garnish and Serving
- 1/4 cup fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (optional, for serving)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the sweet potatoes.
- Prepare Sweet Potatoes: Scrub the sweet potatoes clean and dry them thoroughly. Poke several holes in each potato with a fork, then evenly coat them with olive oil, sea salt, and freshly ground black pepper.
- Roast Sweet Potatoes: Arrange the prepared sweet potatoes on a baking sheet and roast in the oven for 45 to 60 minutes, or until the potatoes are soft and can be easily pierced with a fork.
- Make Filling Mixture: While the sweet potatoes roast, combine black beans, corn kernels, chopped tomatoes, smoked paprika, ground cumin, and onion powder in a mixing bowl. Stir well to incorporate all ingredients evenly.
- Scoop Potatoes: When roasted, allow the sweet potatoes to cool slightly so they can be handled safely. Then slice each potato in half lengthwise and carefully scoop out some of the flesh to create a cavity for the filling.
- Blend Filling: Add the scooped-out sweet potato flesh into the bean and corn mixture along with half of the grated cheese. Mix everything thoroughly until well blended.
- Stuff Potatoes: Spoon the filling mixture back into each sweet potato half, distributing it evenly. Sprinkle the remaining grated cheese on top of the filled potatoes.
- Bake Stuffed Potatoes: Return the stuffed sweet potatoes to the oven and bake for an additional 10 to 15 minutes, or until the cheese has melted and is bubbly.
- Garnish and Serve: Remove from oven, garnish with chopped fresh cilantro, and serve warm. Optionally, add a dollop of sour cream or Greek yogurt for extra creaminess.
Notes
- You can substitute the cheese with a vegan cheese alternative to make this recipe dairy-free.
- For extra heat, consider adding chopped jalapeños or a dash of hot sauce to the filling mixture.
- Leftover filling can be used as a taco or burrito filling for another meal.
- Ensure sweet potatoes are fully cooked through by testing tenderness with a fork before scooping.
