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Enchilada Stuffed Sweet Potatoes

Updated: Apr 2, 2020

Make them ahead for an easy vegetarian meal-prep lunch or dinner

Ready In: 110mins

Serves: 4


  • 2 medium sweet potatoes

  • 1/2 cup enchilada sauce

  • 1/4 tsp salt

  • 1/8 tsp ground cumin

  • 1 cup black beans

  • 1 cup corn

  • 1.5 cups light shredded cheese

  • Serve with fresh avocado, natural Greek Yoghurt or sour cream

  • Chili powder to taste (optional)


Step 1. Preheat oven to 200°C. Scrub sweet potatoes to clean and pat dry. Using a fork, poke small holes in the sweet potato and arrange on a lined baking tray

Step 2. Bake sweet potatoes for 45-90 minutes. You will know they are ready when a knife is inserted into the center and comes out with no resistance

Step3. Allow sweet potatoes to cool for roughly 10 or so minutes, before slicing them in half lengthwise

Step 4. Gently scoop out filling, leaving a small border along the inside of the sweet potato skin

Step 5. Mash together the sweet potato filling with enchilada sauce, salt, chilli powder (optional) and cumin. Stir in the beans, corn and ¾ cup cheese, and spoon gently back into the sweet potato

Step 6. Sprinkle with the remaining ¾ cup of shredded cheese

Step 7. Bake at 200°C for 10-15 minutes or until the cheese is bubbly and melted

Step 8. Serve topped with avocado chunks, finely chopped parsley and a dollop of light Greek yoghurt or sour cream

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1 Comment

Mar 11, 2020

Love this recipe. I make it vegan by mixing through some savoury yeast flakes and serving with cashew sour cream.

It’s my go to recipe when people ask for easy vegan meal prep ideas.

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