Enchilada Stuffed Sweet Potatoes

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Quick Summary

Stuffed Sweet Potatoes- baked sweet potatoes filled with black beans, veggies, enchilada sauce, and lots of delicious toppings! This easy vegetarian meal is a satisfying and a family favorite!

stuffed sweet potatoes on platter with black beans, tomatoes, pickled red onions, cheese, guacamole, pico de gallo, cilantro, and sour cream.

Sweet potatoes are one of my all-time favorite foods. I love sweet potato fries, sweet potato soup, sweet potato salads, grilled sweet potatoes, sweet potato hash, and more!

One of my favorite meals are these Stuffed Sweet Potatoes. They are super satisfying and super delicious. A hearty vegetarian meal that even meat lovers and kids enjoy!

This is an easy recipe too! Bake the sweet potatoes, cut them in half, and smash them with a fork. Drizzle with enchilada sauce and stuff with a black bean vegetable filling. Top with cheese and bake just until the cheese is melted.

And now for the fun part, top with all of your favorite toppings and ENJOY! I guarantee you will love this sweet potato recipe. It is a dinner winner!

ingredients to make stuffed sweet potatoes.

Ingredients

  • Sweet potatoes– use medium sweet potatoes. Wash and scrub them well before baking.
  • Olive oil– for sautéing the veggies.
  • Onion– adds great flavor!
  • Red bell pepper– seeds removed and diced! You could also use a yellow, orange, or green bell pepper.
  • Black beans– rinsed and drained from a can.
  • Corn– fresh or frozen corn.
  • Cilantro– so fresh!
  • Garlic-minced.
  • Lime juice– always use fresh lime juice, not bottled.
  • Enchilada sauce– we like to use our homemade enchilada sauce recipe, it is the best, but store bought is fine too.
  • Cheese– shredded Mexican blend cheese or cheddar cheese.
sweet potatoes being pricked with a fork.

How to Make Stuffed Sweet Potatoes

  • Preheat the oven to 400 degrees F. Use a fork to pierce the sweet potatoes all over.
sweet potatoes on baking sheet lined with aluminum foil.
  • Place on a large baking sheet that has been lined with aluminum foil and bake for 50-60 minutes or until the sweet potatoes are soft. Time will vary depending on the size of the sweet potato.
black beans, corn, red pepper, onion, and cilantro in cast iron skillet.
  • Meanwhile, make the filling. In a large skillet heat the olive oil over medium high heat.
  • Add the red onion and red bell pepper; sauté for about 2 minutes. Stir in the black beans, corn, garlic, cilantro, fresh lime juice, salt, and pepper.
  • Cook for 2 to 3 minutes, stirring occasionally. Set the filling aside.
baked sweet potatoes cut in half and the insides smashed with a fork.
  • When the sweet potatoes are done baking, allow them cool slightly. Cut the potatoes in half lengthwise. Use a fork to smash down the potatoes so you have room to fill them.
baked sweet potatoes on baking sheet with enchilada sauce and black bean filling in cast iron skillet.
  • Pour about ¼ cup of the enchilada sauce onto each sweet potato half. The amount of enchilada sauce will vary depending on how big your sweet potatoes are and how saucy you want your sweet potatoes.
stuffed sweet potatoes on baking sheet with cheese getting ready to be baked in the oven.
  • Spoon the black bean filing over the top of the potatoes. Sprinkle evenly with shredded cheese.
  • Return the stuffed sweet potatoes to the oven. Bake for 5-10 minutes or until the cheese is melted.
  • Remove from the oven and top with your favorite toppings!
enchilada baked sweet potatoes on baking sheet with toppings.

Toppings

Adding toppings is the fun part! Everyone can customize their own stuffed sweet potato! Set out the topping and let your family and friends build their own.

Variations

  • Add shredded rotisserie chicken or chopped chicken.
  • Top with barbacoa or taco meat.
  • Omit the cheese for a vegan and dairy-free version.
  • Instead of enchilada sauce, you can use your favorite salsa.
  • Instead of black beans, use pinto beans.
  • If you aren’t a fan of sweet potatoes, russet potatoes will work too.

How to Store

  • If you want to meal prep, you can bake the sweet potatoes ahead of time. They will keep in the refrigerator in an airtight container for up to 5 days.
  • After you have baked and stuffed the sweet potatoes, let them cool and store in an airtight container in the refrigerator for up to 3 days. Don’t add the toppings until you are ready to serve.
  • You can reheat the potatoes in the oven or microwave.
stuffed sweet potatoes on plate with black beans, cheese, tomatoes, pickled red onions, corn, cilantro, and lime wedges.

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Enchilada Stuffed Sweet Potatoes

Baked sweet potatoes filled with black beans, veggies, enchilada sauce, and lots of delicious toppings! This easy vegetarian meal is satisfying and a family favorite!
4.70 from 30 votes

Ingredients
  

  • 4 medium sweet potatoes, washed
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 1 red bell pepper, seeds removed and diced
  • 15 oz can black beans, rinsed and drained
  • 1/2 cup fresh or frozen corn
  • 1/4 cup packed chopped cilantro
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lime juice
  • Kosher salt and black pepper, to taste
  • 2 cups enchilada sauce
  • 1 cup shredded Mexican blend cheese or cheddar cheese

Toppings:

Instructions
 

  • Preheat the oven to 400 degrees F. Use a fork to pierce the sweet potatoes all over. Place on a large baking sheet that has been lined with aluminum foil and bake for 50-60 minutes or until the sweet potatoes are soft. Time will vary depending on the size of the sweet potato.
  • Meanwhile, make the filling. In a large skillet heat the olive oil over medium high heat. Add the red onion and red bell pepper; sauté for about 2 minutes. Stir in the black beans, corn, garlic, cilantro, fresh lime juice, salt, and pepper. Cook for 2 to 3 minutes, stirring occasionally. Set the filling aside.
  • When the sweet potatoes are done baking, allow them cool slightly. Cut the potatoes in half lengthwise. Use a fork to smash down the potatoes so you have room to fill them. Pour about ¼ cup of the enchilada sauce onto each sweet potato half. The amount of enchilada sauce will vary depending on how big your sweet potatoes are and how saucy you want your sweet potatoes.
  • Spoon the black bean filing over the top of the potatoes. Sprinkle evenly with shredded cheese. Return the stuffed sweet potatoes to the oven. Bake for 5-10 minutes or until the cheese is melted.
  • Remove from the oven and top with plain Greek yogurt or sour cream, guacamole or avocado, pico de gallo, cilantro, pickled red onions, and queso fresco. Serve immediately.

Nutrition

Calories: 525kcal, Carbohydrates: 83g, Protein: 20g, Fat: 14g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 28mg, Sodium: 1032mg, Potassium: 1279mg, Fiber: 18g, Sugar: 17g, Vitamin A: 34153IU, Vitamin C: 54mg, Calcium: 316mg, Iron: 5mg
Keywords sweet potatoes, vegetarian

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Maria

I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    Made this for dinner tonight. Very delicious. Added some pulled pork on top so hubby wouldn’t feel deprived of meat…ha. Will be making this again.

    Thank you for sharing such wonderful recipes.

  2. Wow! We loved this recipe. I made it for dinner tonight but ran out of time so we didn’t have any of the fun toppings, but the leftovers will have the creamy cilantro lime dressing on them and maybe some avocado too.

  3. 5 stars
    Wow! We loved this recipe. Didn’t have time for the toppings,but the leftovers will have creamy cilantro lime dressing and maybe some avocado and fermented purple onion. Planning on making this again.