Enchilada Stuffed Sweet Potatoes: Comfort Food Meets Veggie Goals
Imagine everything you love about enchiladas—zesty sauce, hearty beans, melty cheese—scooped into a roasted sweet potato that’s caramelized to perfection. It’s warm, satisfying, a little spicy, and naturally gluten-free. Whether you’re going meatless or just want a fresh twist on Taco Tuesday, these are next-level delicious with hardly any effort.
Why You’ll Love Them
Sweet, savory, spicy—hello flavor bomb
No tortillas needed, but all the enchilada feels
Super filling, loaded with fiber and plant protein
Meal prep friendly and freezer-safe
You can totally customize with your fave toppings
What You’ll Need (serves 4)
4 medium sweet potatoes
1 cup canned black beans, rinsed and drained
1 cup corn (frozen and thawed or canned)
1/2 cup enchilada sauce (plus extra for drizzling)
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1 cup shredded cheese (cheddar, pepper jack, or dairy-free)
Salt and pepper to taste
Toppings: avocado, cilantro, sour cream or Greek yogurt, lime wedges, pickled jalapeños
Let’s Make Magic
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F. Scrub the sweet potatoes and pierce each a few times with a fork. Place on a baking sheet and roast for 45–55 minutes, until tender and caramelized.
Step 2: Mix the Filling
In a bowl, combine the black beans, corn, enchilada sauce, cumin, paprika, and a pinch of salt and pepper. Stir in half the cheese.
Step 3: Stuff and Bake
Once the sweet potatoes are cool enough to handle, slice them open lengthwise and fluff the insides with a fork. Spoon in the enchilada filling and top with remaining cheese. Return to the oven for 10–12 minutes, until everything is heated through and the cheese is melted and bubbly.
Serving Ideas
Top with a dollop of Greek yogurt or sour cream and fresh cilantro
Drizzle with extra enchilada sauce and squeeze of lime
Add sliced avocado or guacamole for creamy goodness
Serve with tortilla chips or a simple green salad on the side
Make it a platter with Spanish rice and sautéed peppers
IRL Q&A
Q: Can I make them ahead?
A: Yep! Roast the sweet potatoes and prep the filling up to 3 days in advance. Just stuff and bake when ready to serve.
Q: Meat option?
A: Add shredded chicken, ground beef, or cooked chorizo to the filling mix.
Q: Can I freeze them?
A: Totally. Stuffed sweet potatoes freeze great. Wrap individually and reheat in the oven or microwave.
Q: Not a fan of black beans?
A: Try pinto beans, chickpeas, or even lentils. It all works.
Enchilada Stuffed Sweet Potatoes: Comfort Food Meets Veggie Goals
- Total Time: ~1 hour 10 min
Description
Imagine everything you love about enchiladas—zesty sauce, hearty beans, melty cheese—scooped into a roasted sweet potato that’s caramelized to perfection. It’s warm, satisfying, a little spicy, and naturally gluten-free. Whether you’re going meatless or just want a fresh twist on Taco Tuesday, these are next-level delicious with hardly any effort.
Ingredients
4 medium sweet potatoes
1 cup canned black beans, rinsed and drained
1 cup corn (frozen and thawed or canned)
1/2 cup enchilada sauce (plus extra for drizzling)
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1 cup shredded cheese (cheddar, pepper jack, or dairy-free)
Salt and pepper to taste
Toppings: avocado, cilantro, sour cream or Greek yogurt, lime wedges, pickled jalapeños
Instructions
Step 1: Roast the Sweet Potatoes
Preheat your oven to 400°F. Scrub the sweet potatoes and pierce each a few times with a fork. Place on a baking sheet and roast for 45–55 minutes, until tender and caramelized.
Step 2: Mix the Filling
In a bowl, combine the black beans, corn, enchilada sauce, cumin, paprika, and a pinch of salt and pepper. Stir in half the cheese.
Step 3: Stuff and Bake
Once the sweet potatoes are cool enough to handle, slice them open lengthwise and fluff the insides with a fork. Spoon in the enchilada filling and top with remaining cheese. Return to the oven for 10–12 minutes, until everything is heated through and the cheese is melted and bubbly.
Notes
Top with a dollop of Greek yogurt or sour cream and fresh cilantro
Drizzle with extra enchilada sauce and squeeze of lime
Add sliced avocado or guacamole for creamy goodness
Serve with tortilla chips or a simple green salad on the side
Make it a platter with Spanish rice and sautéed peppers
- Prep Time: 10 minutes
- Cook Time: ~1 hour
Nutrition
- Calories: ~420 per stuffed potato
- Protein: ~15g per serving