Enchilada Stuffed Sweet Potato Recipe: A Flavorful Fusion Delight
Indulge your taste buds in the exquisite fusion of flavors with our enchilada sweet potato recipes for dinner. This culinary masterpiece seamlessly combines the richness of baked sweet potatoes recipes with the bold and savory allure of traditional enchiladas recipes. Perfect for those seeking a delectable balance of sweet and spicy, this easy Mexican recipe promises to tantalize your palate and leave a lasting impression.
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History Mexican Enchilada Stuffed Sweet Potatoes
The origins of this Mexican enchilada stuffed sweet potato creation date back to the vibrant streets of Mexico, where culinary artisans sought to reimagine classic dishes. Fueled by a desire to marry diverse flavors, this recipe emerged as a celebration of culinary innovation. Today, we present a refined version that pays homage to its roots while incorporating modern twists for an unparalleled dining experience.
Enchilada Sweet Potato Recipe: A Flavorful Fusion Delight
- Prep Time: 20
- Cook Time: 1:10
- Total Time: 1:30
- Diet: Vegetarian
Ingredients
For the Enchilada Sauce:
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2 tablespoons olive oil
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1 medium-sized onion, finely chopped
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2 cloves of garlic, minced
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1 can (15 ounces) tomato sauce
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1 can (10 ounces) enchilada sauce
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2 teaspoons ground cumin
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1 teaspoon chili powder
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Salt and pepper to taste
Sweet Potato Filling:
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2 medium-sized sweet potatoes
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Enchilada sauce
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1 can (15 ounces) black beans, drained and rinsed
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1 cup corn kernels drained
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8 oz Mexican shredded cheese
Garnish:
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1 Avocado, diced
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Fresh cilantro, chopped, for garnish
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1 lime, cut into wedges
Instructions
Preparing the Sweet Potatoes:
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Poke holes in the sweet potato with fork.
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Bake sweet potatoes for 45 – 90 min at 425 °F (190°C) until fork-tender.
Preparing the Enchilada Sauce:
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In a medium saucepan, heat olive oil over medium heat. Add finely chopped onion and minced garlic. Sauté until the onion is translucent and aromatic.
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Pour in the tomato sauce and enchilada sauce, stirring to combine. Sprinkle ground cumin and chili powder into the mixture, ensuring even distribution of flavors.
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Season with salt and pepper to taste. Allow the sauce to simmer for 10-15 minutes, letting the flavors meld into a tantalizing symphony. Set aside.
Crafting the Sweet Potato Filling:
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In a large mixing bowl, combine the cooked sweet potatoes with black beans, corn kernels, enchilada sauce , and cheese. Season with salt and pepper, ensuring every element is infused with the harmonious blend of spices.
Assembly and Baking:
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Preheat your oven to 425°F (190°C).
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Spoon a generous portion of the sweet potato filling onto each potato skin.
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Sprinkle a liberal amount of shredded Mexican blend cheese on top.
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Bake in the preheated oven for 5-10 minutes or until the cheese is golden and bubbly.
Serving and Garnishing:
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Once baked to perfection, remove the sweet potato enchiladas from the oven. Garnish with avocado, freshly chopped cilantro and a squeeze of fresh lime juice for a burst of citrusy freshness.
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Serve hot, allowing your guests to savor the layers of flavors in every bite.
Nutrition
- Calories: 495
- Sugar: 16
- Fat: 14
- Carbohydrates: 83
- Fiber: 18
- Protein: 20
- Cholesterol: 28
Easy Mexican Sweet Potato Enchiladas Step-By-Step
Freezer Friendly Meal Vegetarian Enchiladas Sweet Potato
This easy Mexican freezer meal is the perfect freezer friendly vegetarian meals making it a yummy addition for a Taco Tuesday recipes.
Wrap each potato in plastic wrap and store it in an airtight container for up to 3 months. Cook from frozen for 25 – 30 minutes at 425°F (190°C) until warm.
Explore Culinary Excellence
Embark on a culinary journey with our Enchilada Sweet Potato Recipe, a testament to the art of blending contrasting flavors into a symphony of taste. Elevate your dining experience with this mouthwatering creation that seamlessly fuses tradition with healthy meals.
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