Freezer to Oven Enchilada Stuffed Sweet Potatoes #lunch #vegan

These enchilada stuffed sweet potatoes may very well be my top pick, in light of the fact that a) they are cooler inviting and b) they can go straightforwardly from the cooler to the broiler.

The technique for these terrible young men is so straightforward: twice heated sweet potatoes, with the sweet potato substance blended with some enchilada sauce, corn and dark beans, and covered with cheddar. Here's the 'feast prep' some portion of the formula: you don't do the second prepare until directly before you serve them.

You can prepare these enchilada stuffed sweet potatoes on the end of the week and keep them in the ice chest for around 4 days. Or then again you can wrap them and reserve them in the cooler for more… as long as 3 months! When you heat them up, they will pose a flavor like you simply prepared them crisp… you can't tell they were ever solidified.

Also try our recipe Butternut Squash Stuffed Shells with Sage Browned Butter

Enchilada Stuffed Sweet Potatoes that can go directly from the freezer into your oven! Make them ahead for an easy (vegetarian) meal prep lunch or dinner.

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

1. Heat oven to 400°F.
2. Scrub the sweet potatoes and pat to dry. Using a fork, poke holes in the sweet potato and arrange on a baking sheet.
3. Bake at for 45-90 minutes.
4. 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.
5. Allow sweet potatoes to cool slightly (10 or so minutes) before slicing them in half lengthwise.
6. Gently scoop out filling, leaving a small border along the inside of the sweet potato skins.
7. 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.
8. Sprinkle with the remaining ¾ cup cheese.
9. To bake immediatelyBake at 400°F for 10-15 minutes, until cheese is bubbly and melted.
10. To freeze:Cool completely, then wrap in plastic cling wrap. Store in a sealed container for up to 3 months.
11. 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.
12. 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.

Read more our recipe Buffalo Chicken Stuffed Spaghetti Squash

Source : https://bit.ly/2BJxtIQ