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Mexican Stuffed Sweet Potato

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These Mexican stuffed sweet potatoes feature caramelized roasted sweet potatoes filled with a flavorful mixture of black beans, peppers, corn, and enchilada sauce, topped with melted cheese and guacamole. A perfect blend of savory, smoky, and spicy flavors.

Ingredients

2 sweet potatoes

2 tbsp olive oil

1 (400g) tinned black beans, drained and rinsed

200g sweetcorn

1 medium red onion, diced

1 medium red pepper, diced

2 garlic cloves, minced

2 tbsp sour cream

100g cheddar cheese, grated

1 tsp smoked paprika

1 tsp chili powder

1 tsp cumin

0.5 tsp oregano

Salt and pepper to taste

200ml enchilada sauce

100g guacamole

Instructions

  1. Preheat your oven to 200°C (392°F). Rub 1 tablespoon of olive oil over the sweet potatoes and place them on a baking sheet. Roast for 60–90 minutes, or until the potatoes are tender and a knife slides easily through the middle.
  2. While the potatoes are roasting, prepare the filling. Heat the remaining tablespoon of olive oil in a pan over medium heat. Add the diced onion and red pepper, sautéing for 5-6 minutes until softened. Then, add the minced garlic and cook for an additional minute.
  3. Stir in the smoked paprika, chili powder, cumin, oregano, salt, and pepper, followed by the black beans and sweetcorn. Let the mixture simmer for 4-5 minutes on low heat, stirring occasionally.
  4. Once the sweet potatoes are done, cut them in half lengthwise. Carefully scoop out the sweet potato flesh and place it in a bowl.
  5. Mash the sweet potato and add the black bean mixture, sour cream, half of the grated cheese, and 4 tablespoons of enchilada sauce. Mix everything together until well combined.
  6. Spoon the mixture back into the sweet potato skins, then top with the remaining cheese.
  7. Grill the stuffed potatoes in the oven for 4-5 minutes, or until the cheese is melted and golden.
  8. Top with guacamole and the remaining warmed enchilada sauce. Serve immediately and enjoy!

Notes

You can add grilled chicken, ground beef, or tofu for extra protein.

If you prefer extra heat, increase the chili powder or add fresh chopped chili peppers.

For a vegan version, substitute the sour cream and cheese with plant-based alternatives.

Store leftovers in an airtight container in the fridge for up to 2 days.

If short on time, microwave the sweet potatoes instead of roasting them.

Nutrition

Find it online: https://chocolatecoveredamy.com/mexican-stuffed-sweet-potato/