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Cheesy Enchilada Stuffed Sweet Potatoes

A stuffed sweet potato with a tangy enchilada sauce filled center of quinoa, black beans and you guessed it - cheese! 

Course Main Course
Cuisine Mexican
Keyword cheesy stuffed sweet potatoes, mexican stuffed sweet potatoes, stuffed sweet potatoes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 people
Author Haylie

Ingredients

  • 4 sweet potatoes
  • 1/2 cup quinoa
  • 1 cup drained black beans
  • 1 cup broth (or water!)
  • 1/2 cup enchilada sauce
  • 1/2 cup cheese (I used a chipotle blend of cheddar + monterey jack!)
  • salt and pepper, garlic powder
  • sour cream, jalapeno, green onions or cilantro for garnish

Instructions

  1. Preheat oven to 425 degrees. Wrap sweet potatoes in foil and bake for 1 hour or until fork tender. 

  2. While potatoes are baking, place 1/2 cup quinoa and 1 cup of broth (or water) in a pot. Bring to a boil. Note: I just happened to have broth in my fridge - water will work well! You may just want to add a little salt for some seasoning. 

  3. Once quinoa is at a rolling boil, reduce the heat to low. Cover the pot and let simmer for about 15 minutes. 

  4. Once the quinoa is done, let it sit for an additional 5 minutes. It should be light and fluffy! Set aside. 

  5. Once the potatoes are fork tender, let them cool for a bit! Once mostly cool, scoop out the inside of the potato carefully (keep the skins intact) and place them in a bowl and mash them with a fork.

  6. Add in quinoa and black beans to the sweet potato mixture. Mix well. 

  7. Add in the enchilada sauce and cheese! Mix well. 

  8. Generously add salt and pepper to taste. 

  9. Once thoroughly mixed, fill the sweet potato skins back up with the mixture. 

  10. Sprinkle with a little more cheese and bake for an additional 10 minutes at 425 degrees or until golden brown and bubbly. 

  11. Top with stuff you have! I used green onions, sour cream and salsa. Other ideas: fresh avocado, cilantro, squeeze of lime. The world is your oyster! 

  12. Serve hot and enjoy!