Chorizo Enchilada Stuffed Sweet Potatoes
These stuffed sweet potatoes are filled with chorizo, black beans, corn, and caramelized onions, topped with melty cheese and drizzled with enchilada sauce!
Servings: 4 servings
Calories: 579kcal
Ingredients
- 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)
Instructions
- 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.
Nutrition
Calories: 579kcal