Mexican Stuffed Sweet Potatoes – Closet Cooking

Sweet potatoes stuffed with beans, peppers, corn, and enchilada sauce and topped with plenty of melted cheese!

With Cinco de Mayo coming up I have been looking at some recipes to enjoy, and these Mexican style stuffed sweet potatoes are near the top of my list! There is something magical about combining the sweetness of these potatoes with the warmth of the chilies common in Mexican cuisine! This recipe is super simple! You roast the sweet potatoes until tender, cut them in half, mash the insides a bit, top with a filling and cheese before baking a bit more to melt the cheese. The filling is a mixture of vegetables including onions, bell peppers, beans and corn, though you could add some meat, such as taco seasoned beef. A homemade enchilada sauce (or salsa) is used to hold everything together and to bring most of the flavour and everything is topped off with melted cheese! You can enjoy these Mexican stuffed sweet potatoes as is, or topped with your favourite taco style topping such as: cilantro, sour cream, cheese, salsa, pico de gallo, guacamole, avocado, etc.

Mexican Stuffed Sweet Potatoes

Prep Time: 10 minutes Cook Time: 1 hour 10 minutes Total Time: 1 hour 20 minutes Servings: 4

Sweet potatoes stuffed with beans, peppers, corn, and enchilada sauce and topped with plenty of melted cheese!

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ingredients

• 4 medium sweet potatoes, scrubbed and dried
• 1 tablespoon oil
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, chopped
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1 cup black beans (cooked or canned, rinsed and drained)
• 1 cup corn (fresh or frozen)
• 2 cups enchilada sauce (or salsa)
• 2 cups cheese (cheddar and/or monterey jack), shredded

directions

1. Pierce the sweet potatoes a few times with a fork, bake in a preheated 400F/200C oven until tender, about 45-60 minutes.
2. Meanwhile, heat the oil in a pan over medium heat, add the onions and peppers and cook until tender, about 7-10 minutes.
3. Add the garlic, cumin, and oregano, and cook until fragrant, about a minute.
4. Add the beans and corn and cook until warmed, about 3 minutes, before setting aside.
5. Cut the baked potatoes in half, place on a baking sheet with the cut side up, mash with a fork, divide the enchilada sauce between them, followed by the filling and cheese.
6. Bake in a preheated 400F/200C oven until the cheese has melted, about 10 minutes.

Nutrition Facts: Calories 472, Fat 26g (Saturated 13g, Trans 0), Cholesterol 65mg, Sodium 1553mg, Carbs 79g (Fiber 15g, Sugars 19g), Protein 31g

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