Chorizo Enchilada Stuffed Sweet Potatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked sweet potatoes filled with chorizo, black beans, corn, caramelized onions, and melted cheese, then drizzled with enchilada sauce. Hearty, flavorful, and complete in one dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 45m
- Sodium
- 721mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 552mg
- Calcium
- 160mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 721MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.