Make them ahead for an easy vegetarian meal-prep lunch or dinner
Ready In: 110mins
Serves: 4
Ingredients
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)
Method
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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