These enchilada-stuffed sweet potatoes are Mexican food made healthy. And they are SO delicious. Next time someone tells you eating healthy is hard, give them this recipe!
The best part is they taste just as good warmed up, so they are a great meal prep idea! It’s easy to halve or double this recipe to yield the desired number of servings. Since these are mainly a carbohydrate source, I generally pair it with a serving of protein so that it’s a nutritionally balanced meal.
What You’ll Need:
2 medium sweet potatoes
8 oz enchilada sauce (Suggested brand: Frontera’s)
1 cup black beans
1 cup corn
¼ tsp cumin
½ tsp chili powder
Salt to taste
40g shredded reduced fat mozzarella cheese
Optional toppings: low-fat sour cream, avocado, salsa
How to Prepare:
Preheat the oven to 400 degrees fahrenheit.
Wash the sweet potatoes thoroughly and poke holes in them with a fork.
Place the potatoes on a microwave-safe plate and microwave until soft enough that the insides can be scooped out (roughly 7 minutes).
After cooking, let the potatoes cool off before cutting off the ends and any other part of the skin that isn’t edible. Cut potatoes in half lengthwise.
Gently scoop out the insides, leaving some around the skin for support.
Mash the sweet potato insides in a bowl. Mix in the enchilada sauce, black beans, corn, cumin, chili powder, salt, and ¾ of the cheese.
Place the potato boats on a cooking sheet and fill each with an equal share of the mixture. Sprinkle with the remaining ¼ of the cheese.
Bake for 15 minutes.
Garnish with desired toppings.
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time Required: 35 minutes
Number of Servings: 4
*Macronutrients and calories will differ slightly depending on brands of ingredients used. A good choice for the enchilada sauce is Frontera’s brand. The macronutrients calculated here are for a single serving, excluding the optional toppings.