These stuffed sweet potatoes are filled with chorizo, black beans, corn, and caramelized onions, topped with melty cheese and drizzled with enchilada sauce!
Stuffed sweet potatoes get a southwestern twist in this fun dinner recipe! This recipe is easy to make in stages and prep-ahead, so you can get dinner on the table quickly!
This recipe you guys… it’s sort of a Frankenstein recipe, derived of parts of other recipes I’ve loved and mashed together into a fantastically healthy and delicious meal! The first inspiration came from these crazy good sweet potato tacos. Seriously, I love meat, but I don’t even miss them in those tacos!! But you know, some people may not want those non-veggie carbs, or prefer something a little more compact, so enter the stuffed sweet potatoes.
I wasn’t even sure this recipe would turn out well, but after one bite, I knew it was a winner. I mean, it has all the great flavor notes from the caramelized onions, spicy chorizo, sweet corn and protein packed black beans! This may not be a meal for the kiddos, as the chorizo can be pretty spicy, but it’s definitely a meal that all the adults will love!
To make these stuffed sweet potatoes quicker, there are few things you can do to prep-ahead:
- Pre-cook the chorizo, cool it completely and keep it in an airtight container in the refrigerator
- Pre-drain and rinse the black beans and keep them in an airtight container in the refrigerator
- Thaw out or cook the frozen corn, and keep it in an airtight container in the refrigerator
- Bake the sweet potatoes ahead of time, cool completely, wrap in foil (or place in airtight container), and refrigerate for up to a week – to reheat, microwave for several minutes, or until tender
- Saute onions ahead of time and keep them in the refrigerator in an airtight container
Now for the enchilada part of these stuffed sweet potatoes… the sauce is optional (if for some reason you really don’t like enchilada sauce), but I think it adds a great complimentary flavor! Plus, making your own homemade sauce takes just a tiny bit of time (and can also be made ahead!), and it tastes SO much better than anything canned. Ever since I made my beef enchiladas several years ago, I haven’t bought any cans of enchilada sauce… homemade all the way!
The next time you’re craving a Mexican-inspired meal, I hope you give these chorizo enchilada stuffed sweet potatoes a try… they’re so mouthwatering!!
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- 4 large sweet potatoes scrubbed and dried
- 2-3 links Mexican chorizo, casings removed (or 1/2 lb ground chorizo)
- 1 medium yellow onion, diced
- 1 clove garlic, minced
- 1 cup black beans, drained and rinsed
- 1 cup frozen corn, thawed and patted dry
- 1/2 cup Homemade Enchilada Sauce (or store bought is fine)
- 1/2 cup shredded Mexican blend cheese
- diced avocado (for garnish)
- minced fresh cilantro (for garnish)
- Preheat oven to 400 degrees F. Line a baking sheet with foil and piece potatoes several times with a fork. Bake 45-60 minutes, or until fork tender.
- While potatoes are baking, heat a drizzle of olive oil in a large skillet over MED-HIGH heat. Remove casings from chorizo links and add to the hot skillet. Use a potato masher or wooden spatula to break up chorizo into crumbles and brown.
- Drain most of the chorizo fat and remove cooked chorizo to a mixing bowl. Add diced onion to the skillet and saute for 3-5 minutes, until soft and charred a bit on the edges. Reduce heat to MED-LOW, add garlic and cook 30 seconds to 1 minute. Transfer onions and garlic to the mixing bowl with the chorizo.
- Add drained and rinsed black beans and thawed corn kernels to the mixing bowl and toss gently to combine.
- When sweet potatoes are finished baking, let them cool for 5 minutes or so, then carefully (they're HOT) slice the top inch or so off of the potatoes. Use a spoon and scoop out the insides of the cooked potatoes, leaving a 1/2 inch border around the inside of the potatoes.
- Add the scooped out potato insides to a separate mixing bowl (not the one with the chorizo and fillings), and mash using a potato masher or fork.
- Transfer mashed sweet potatoes to the bowl with the chorizo mixture and fold together until combined. Spoon mixture back into the hollowed out sweet potatoes and top with a sprinkle of the shredded cheese.
- Broil on HIGH for several minutes, or until cheese is melted. Top with minced cilantro and diced avocado (if desired) and drizzle with enchilada sauce.
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