Enchilada Stuffed Baked Sweet Potatoes

5 from 3 votes

Baked sweet potatoes topped with beyond beef and vegetables in a homemade smoky chipotle enchilada sauce.

Prep Time5

Cook Time45

Total Time50

Course: Main Course

Cuisine: Canadian, Mexican Inspired

Servings:

Calories: 458kcal

Preheat oven to 425°F.
Oil, salt, and pepper your sweet potatoes, then bake them for about 45 minutes, or until fork tender. My sweet potatoes were very big.
Meanwhile, for the filling, heat oil in a pan over medium heat.
Add the onion and jalapeno and fry for about 5 minutes, until it has a bit of color and is softer.
Add the beyond beef, and season with salt and pepper. Cook until browned.
Add the red bell pepper, garlic, and diced tomato. Cook for a few minutes, until vegetables are a little softer and cooked through.
Add enchilada sauce and simmer for about 10 minutes or so. Add water as needed for the consistency you prefer. I like mine a little saucy. Keep warm until potatoes are cooked.
When the potatoes are done, cut them in half. I used a fork to fluff up a bit of the inside of the potato.
Top each potato half with the enchilada topping, garnish as you like, and serve.
I suggest sliced avocado, shredded cheese, yogurt or sour cream, and some cilantro.

*I buy giant sweet potatoes which weigh about a pound each.

Substitute the beyond beef for ground beef or ground chicken.

Store the potatoes and the sauce in containers in the fridge for 4-5 days.