Description
A delicious and healthy twist on traditional enchiladas, using sweet potatoes as a base. Packed with flavor and nutrients, this dish is perfect for a satisfying meal.
Ingredients
Scale
- 2 medium sweet potatoes
- 1 tbsp olive oil
- 1/2 cup black beans, rinsed and drained
- 1/2 cup corn kernels
- 1/2 cup enchilada sauce
- 1/2 cup shredded cheese (cheddar or Monterey Jack)
- 1/4 cup diced red onion
- 1/4 cup chopped cilantro
- 1 tsp cumin
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Wash and pierce sweet potatoes with a fork. Rub with olive oil and bake for 45-50 minutes until tender.
- Let sweet potatoes cool slightly, then slice them open lengthwise and fluff the insides with a fork.
- In a bowl, mix black beans, corn, red onion, cumin, chili powder, salt, and pepper.
- Stuff the sweet potatoes with the bean and corn mixture.
- Drizzle enchilada sauce over the top and sprinkle with shredded cheese.
- Return to the oven for 5-7 minutes until cheese melts.
- Garnish with cilantro before serving.
Notes
- For extra protein, add shredded chicken or ground turkey.
- Use dairy-free cheese for a vegan option.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 55 mins
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 stuffed sweet potato
- Calories: 350
- Sugar: 10g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 15mg
Keywords: enchilada stuffed sweet potatoes, healthy enchiladas, vegetarian meal, sweet potato recipe