Vegan Enchilada Stuffed Sweet Potatoes

May 7, 2018

All the fiestas this past weekend had me feeling like I needed to expand my Mexican food flare. I mean, it’s pretty much impossible to get sick of tacos but why not switch it up a little? I put a few different recipes together to come up with these vegan enchilada stuffed sweet potatoes and they turned out muy bien! 


2 medium sweet potatoes (or yams)

1 cup black beans

1 cup corn

1 avocado

Fresh cilantro for garnish

1 package of Beyond Meat Fiesty Beefy Crumbles

1/4 tsp chili powder

1/4 tsp salt

1/8 tsp ground cumin

1 1/2 C shredded non dairy cheese (I used Follow Your Heart Vegan Gourmet Shreds in cheddar)

1/2 C Enchilada Sauce

*optional: pico de gallo for topping



-Preheat oven to 400º F

-Pierce sweet potatoes with fork and bake fo 45-60 minutes or until a knife can cut through without resistance

-Allow sweet potatoes to cool for about 10 minutes before slicing in half lengthwise

-Gently scoop out the middle of each potato half leaving about a quarter inch border along the inside of the skin and put in a medium size mixing bowl

-Cook Beyond Meat Beefy Crumbles on stove top according to package instructions

-Mash sweet potato insides with enchilada sauce, salt, chili powder and cumin

-Gently stir in beans, corn, cooked beefy crumbles and 3/4 cup of the dairy free cheese.

-Spoon mix back into the skins and sprinkle with remaining cheese

-Bake at 400º F for about 10 minutes or until cheese is melted

-Top with avocado, pico de gallo and cilantro and serve immediately

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