Enchilada Stuffed Sweet Potatoes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked sweet potatoes topped with black beans, corn, vegetables, enchilada sauce, and toppings like cheese, avocado, and salsa. Satisfying and family-friendly, it's a colorful vegetarian main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 medium sweet potatoes, (washed)
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 1 red bell pepper, (seeds removed and diced)
- 15 oz can black beans, (rinsed and drained)
- 1/2 cup fresh or frozen corn
- 1/4 cup packed chopped cilantro
- 2 cloves garlic, (minced)
- 1 tablespoon fresh lime juice
- Kosher salt and black pepper, (to taste)
- 2 cups enchilada sauce
- 1 cup shredded Mexican blend cheese or cheddar cheese
- Plain Greek yogurt or sour cream
- Guacamole or chopped avocado
- Pico de Gallo
- Pickled red onions
- Cilantro
- Crumbled queso fresco
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 1h 10m
- Sodium
- 1681mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1113mg
- Calcium
- 461mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1681MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.