Enchilada Stuffed Sweet Potatoes (freezer!)
sweet potatoes enchilada sauce salt chili powder ground cumin black beans corn cheese toppings of choice
what you'll need:
bake sweet potatoes
prick 5-10 times with a fork. arrange on a baking sheet, and bake at 400°F for 45- 90 minutes.
mash the filling with enchilada sauce, salt, chili powder and cumin. Stir in the beans, corn and ¾ cup cheese.
spoon the filling carefully back into the sweet potato skins. sprinkle with reserved cheese. return to the oven for 10-15 more minutes, until cheese is bubbly and melted.
top with cilantro, avocado, salsa, or your favorite enchilada toppings!
Cool completely, and store in an air tight container. Refrigerate for up to 4 days. Reheat in the microwave until steaming hot, or bake at 350°F for 15-20 minutes, until warmed through.
on the blog
get the full recipe