Sweet Peas and Saffron · by Annie Holmes★ 4.8 (29)
Freezer to Oven Enchilada Stuffed Sweet Potatoes
NUTRITION · PER SERVING130M COOK
CAL 28%·PRO 49%
CARBS 61G43% OF CAL
15G FIBER9G SUGAR37G OTHER
FAT 27G43% OF CAL
11G SAT16G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted sweet potatoes stuffed with beans, corn, enchilada sauce, and cheese with TexMex spices. A satisfying vegetarian main that can be prepped ahead and frozen for easy weeknight meals.
mainmexicancasserolebeans🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Sweet Peas and Saffron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 sweet potatoes (see note 1)
- 1/2 cup enchilada sauce (see note 2)
- 1/4 teaspoon salt
- 1/4 teaspoon chili powder (see note 3)
- 1/8 teaspoon ground cumin
- 1 cup black beans
- 1 cup corn
- 1.5 cups cheese (shredded; 3/4 mixed in, 3/4 on tops)
- avocado
- salsa
- sour cream
- cilantro
At a glance
PER SERVING · TIME 130M
CAL 28%·PRO 49%
CARBS 61G43% OF CAL
15G FIBER9G SUGAR37G OTHER
FAT 27G43% OF CAL
11G SAT16G UNSAT
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
- 2h
- Sodium
- 1022mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1545mg
- Calcium
- 412mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1022MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.