Freezer to Oven Enchilada Stuffed Sweet Potatoes

Enchilada Stuffed Sweet Potatoes that can go straightforwardly from the cooler into your stove! Make them ahead for a simple (veggie lover) supper prep lunch or supper.

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Also try our recipe : PARMESAN POLENTA WITH ROASTED VEGETABLES

Ingredients :

2 medium sweet potatoes
1/2 cup enchilada sauce
1/4 tsp salt
1/4 teaspoon chili powder
1/8 teaspoon ground cumin
1 cup black beans
1 cup corn
1.5 cups shredded cheese 3/4 mixed in
Serve with avocado salsa and/or sour cream

Instructions :

Heat oven to 400°F.
Scrub the sweet potatoes and pat to dry. Using a fork, poke holes in the sweet potato and arrange on a baking sheet.
Bake at for 45-90 minutes.
Sweet potatoes are done when a knife inserted into the center goes in with no resistance. You can also use a oven gloved hand to gently squeeze the sweet potato all the way along.
Allow sweet potatoes to cool slightly (10 or so minutes) before slicing them in half lengthwise.
Gently scoop out filling, leaving a small border along the inside of the sweet potato skins.
Mash together the sweet potato filling with enchilada sauce, salt, chili powder and cumin. Stir in the beans, corn and ¾ cup cheese, and spoon gently back into the skins.
Sprinkle with the remaining ¾ cup cheese.
To bake immediatelyBake at 400°F for 10-15 minutes, until cheese is bubbly and melted.
To freeze:Cool completely, then wrap in plastic cling wrap. Store in a sealed container for up to 3 months.
To re-heat:Thawed: Unwrap, and place in a baking dish. Bake uncovered at 425°F for 15-20 minutes until cheese bubbles and potatoes are heated through.
To bake from frozen: Unwrap, and place in a baking dish. Cover with foil and bake at 425°F for 40 minutes, then remove foil and bake for another 15-20 minutes until cheese bubbles and potatoes are heated through.