Enchilada Stuffed Sweet Potatoes that can go directly from the freezer into your oven! Make them ahead for an easy (vegetarian) meal prep lunch or dinner.
I know they tell you all about the terrible two’s, but I have to tell you, so far three is no piece of cake. I have heard someone refer to three-year olds as ‘three-nagers’ and I totally think that’s accurate…so. much. attitude.
I’ve been struggling with parenting for the past several months, and it has had me questioning my whole way of doing things (which I call ‘going with your gut and not reading parenting books’. Ha ha.). But I had a breakthrough the other day…a major AHA moment!
Getting Kai to help me with whatever it is I’m trying to get done totally stops the attitude. He wants to help and learn and it makes everything more enjoyable…for everyone. The other day he ‘helped’ me clean the house (he got his own duster). And last night he ‘helped’ me make salad for dinner (he put the veggies into each bowl and crumbled the feta cheese). BONUS: he ATE the salad he helped me make. OMG what is this magic I’ve stumbled upon?!
Maybe if he’d helped me make these enchilada stuffed sweet potatoes, he would have eaten some. But alas, he was not interested in them after having a taste test, and that was OK…because it meant more for Ben and I!
I have been on a mission so far in 2017: more meal prep dinner recipes. And here I have another one, and these enchilada stuffed sweet potatoes might just be my favorite, because a) they are freezer friendly and b) they can go directly from the freezer to the oven.
I mean really. How convenient is that?!
The method for these bad boys is so simple: twice baked sweet potatoes, with the sweet potato flesh mixed with some enchilada sauce, corn and black beans, and smothered with cheese. Here’s the ‘meal prep’ part of the recipe: you don’t do the second bake until right before you serve them.
You can prep these enchilada stuffed sweet potatoes on the weekend and keep them in the fridge for around 4 days. OR you can wrap them and stash them in the freezer for longer…up to 3 months! When you bake them up, they will taste like you just baked them fresh…you can’t even tell they were ever frozen.
We enjoyed them for dinner, (served with a salad), but they would also be great as a lunch!
Make these enchilada stuffed sweet potatoes your own!
- swap the enchilada filling for the ones in these Lighter Sausage Stuffed Sweet Potatoes or these Turkey and Smoked Gouda Sweet Potato Skins
- try using the method in this Ultra Creamy Crock Pot Sweet Potatoes recipe to prep your sweet potatoes (be extra careful when scooping out the flesh)
- I used this store-bought enchilada sauce, but I’ve also made my own using this recipe from Gimme Some Oven…it’s easy and really tasty!
- 2 medium sweet potatoes
- ½ cup enchilada sauce
- ¼ tsp salt
- ¼ teaspoon chili powder
- ⅛ teaspoon ground cumin
- 1 cup black beans
- 1 cup corn
- 1.5 cups shredded cheese (3/4 mixed in)
- Serve with avocado, salsa and/or sour cream
- Heat oven to 400°F.
- Scrub the sweet potatoes and pat to dry. Using a fork, poke holes in the sweet potato and arrange on a baking sheet.
- Bake at for 45-90 minutes.
- Sweet potatoes are done when a knife inserted into the center goes in with no resistance. You can also use a oven gloved hand to gently squeeze the sweet potato all the way along.
- Allow sweet potatoes to cool slightly (10 or so minutes) before slicing them in half lengthwise.
- Gently scoop out filling, leaving a small border along the inside of the sweet potato skins.
- Mash together the sweet potato filling with enchilada sauce, salt, chili powder and cumin. Stir in the beans, corn and ¾ cup cheese, and spoon gently back into the skins.
- Sprinkle with the remaining ¾ cup cheese.
- Bake at 400°F for 10-15 minutes, until cheese is bubbly and melted.
- Cool completely, then wrap in plastic cling wrap. Store in a sealed container for up to 3 months.
- Thawed: Unwrap, and place in a baking dish. Bake uncovered at 425°F for 15-20 minutes until cheese bubbles and potatoes are heated through.
- To bake from frozen: Unwrap, and place in a baking dish. Cover with foil and bake at 425°F for 40 minutes, then remove foil and bake for another 15-20 minutes until cheese bubbles and potatoes are heated through.
Calories 359 // Fat 18 g // Saturated Fat 10 g // Cholesterol 50 mg // Sodium 686 mg // Carbohydrate 33 g // Fiber 7 g // Sugars 5 g // Protein 18 g
Method of re-heating the sweet potatoes from thawed and frozen is adapted from The Kitchn