Baked Sweet Potato Enchiladas
Close to our publication date, one of our recipe testers reached out to make sure this dinner had made the cut. It’s a dish that her husband, whom she’s dubbed The Reluctant Vegetarian, asks for over and over again. Flavorful, nourishing and so very simple, this recipe is completely in keeping with the spirit of One & Done, that is, healthy cooking does not have to be hard. This recipe combines spicy sauce with gooey baked sweet potatoes to recreate the familiar enchilada experience. Serve it with various toppings on the side so everyone can build the sweet potato enchilada of their dreams.
Ingredients
- 4 medium sweet potatoes
- 1 (15-ounce) can red enchilada sauce
- 1 (15-ounce) can black beans, drained and rinsed
- 1 to 1 ½ cups shredded mozzarella cheese, plus more if needed
Serving suggestion
2 limes, cut into wedges
Sour cream
4 green onions, thinly sliced
Fresh cilantro, chopped
2 avocados, sliced
Enchilada sauce
Instructions
- 1Preheat the oven to 400 degrees. Pierce each sweet potato a few times with a fork and place on a sheet pan. Roast for 45 minutes to 1 hour, or until soft when pierced with a fork. Remove from the oven.
- 2Cut the potatoes in half lengthwise. Holding each sweet potato half by its tip, gently mash the insides with a fork.
- 3Top each sweet potato half with enchilada sauce, a scoop of black beans, and a sprinkle of cheese, and roast for another 15 to 20 minutes or until the cheese is melted.
- 4Serve with the toppings in individual bowls.
Easy Ingredient Swaps
↔Shredded cheddar cheese for the mozzarella
↔Plain Greek yogurt for the sour cream
↔Salsa for the enchilada sauce
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