Loaded Enchilada Sweet Potatoes Recipe

Name: Loaded Enchilada Sweet Potatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 Small Sweet Potatoes; 3 Tablespoons Olive Oil, Plus Extra For Brushing On Potato Skins Before Baking; 1 Onion, Diced; 1 Yellow Bell Pepper, Stem And Seeds Removed, Diced; 15 ounces, weight Canned Black Beans, Drained And Thoroughly Rinsed; 1 Canned Chipotle Pepper In Adobo Sauce, Seeded And Diced; 1/2 cups Organic Frozen Sweet Corn; 2 teaspoons Garlic Powder; 1 teaspoon Cumin; ⅔ cups Strained Tomatoes (or Tomato Puree); 1 cup Organic Shredded Sharp Cheddar Cheese (optional); 2 Tablespoons Cilantro, Chopped (optional)

Servings: persons

4 Small Sweet Potatoes
3 Tablespoons Olive Oil, Plus Extra For Brushing On Potato Skins Before Baking
1 Onion, Diced
1 Yellow Bell Pepper, Stem And Seeds Removed, Diced
15 ounces, weight Canned Black Beans, Drained And Thoroughly Rinsed
1 Canned Chipotle Pepper In Adobo Sauce, Seeded And Diced
1/2 cups Organic Frozen Sweet Corn
2 teaspoons Garlic Powder
1 teaspoon Cumin
⅔ cups Strained Tomatoes (or Tomato Puree)
1 cup Organic Shredded Sharp Cheddar Cheese (optional)
2 Tablespoons Cilantro, Chopped (optional)

1
Preheat oven to 425 F.
2
Cut potatoes in half lengthwise.
3
Also cut a flat lengthwise notch from the back (the skin side) of each potato half, which allows the potato to lie flat and upright when served.
4
Arrange the potato halves on a parchment-lined baking sheet, skin-side-up, flat-side-down, so that no two are overlapping.
5
Brush the skins with a bit of olive oil.
6
Bake for about 16-20 minutes, or until potatoes are tender and easily pierced with a fork.
7
Meanwhile, heat the olive oil in a large saute pan over medium heat.
8
Add the onion and bell pepper and cook until softened, about 3-4 minutes.
9
Add the black beans, chipotle, and sweet corn.
10
Stir and season with salt and pepper.
11
Add the garlic powder and cumin and stir until well combined.
12
Add the strained tomatoes, stir and cook 2-3 minutes more.
13
Season to taste with salt and pepper.
14
Top each baked sweet potato with heaping spoonfuls of the enchilada mixture.
15
Sprinkle grated cheese all over the mixture (optional) and top with chopped cilantro (optional).

474

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 Small Sweet Potatoes, 3 Tablespoons Olive Oil, Plus Extra For Brushing On Potato Skins Before Baking, 1 Onion, Diced, 1 Yellow Bell Pepper, Stem And Seeds Removed, Diced, and more.

Yes, Loaded Enchilada Sweet Potatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Loaded Enchilada Sweet Potatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions