Ingredients

The following ingredients have 4 Servings
  • 4 large sweet potatoes (scrubbed and dried)
  • 2-3 links Mexican chorizo, casings removed ((or 1/2 lb ground chorizo))
  • 1 medium yellow onion, diced
  • 1 clove garlic, minced
  • 1 cup black beans, drained and rinsed
  • 1 cup frozen corn, thawed and patted dry
  • 1/2 cup Homemade Enchilada Sauce ((or store bought is fine))
  • 1/2 cup shredded Mexican blend cheese
  • diced avocado (for garnish)
  • minced fresh cilantro (for garnish)

Instruction

  • Preheat oven to 400 degrees F.  Line a baking sheet with foil and piece potatoes several times with a fork.  Bake 45-60 minutes, or until fork tender.
  • While potatoes are baking, heat a drizzle of olive oil in a large skillet over MED-HIGH heat.  Remove casings from chorizo links and add to the hot skillet.  Use a potato masher or wooden spatula to break up chorizo into crumbles and brown.  
  • Drain most of the chorizo fat and remove cooked chorizo to a mixing bowl.  Add diced onion to the skillet and saute for 3-5 minutes, until soft and charred a bit on the edges.  Reduce heat to MED-LOW, add garlic and cook 30 seconds to 1 minute.  Transfer onions and garlic to the mixing bowl with the chorizo.
  • Add drained and rinsed black beans and thawed corn kernels to the mixing bowl and toss gently to combine.
  • When sweet potatoes are finished baking, let them cool for 5 minutes or so, then carefully (they're HOT) slice the top inch or so off of the potatoes.  Use a spoon and scoop out the insides of the cooked potatoes, leaving a 1/2 inch border around the inside of the potatoes.
  • Add the scooped out potato insides to a separate mixing bowl (not the one with the chorizo and fillings), and mash using a potato masher or fork.
  • Transfer mashed sweet potatoes to the bowl with the chorizo mixture and fold together until combined.  Spoon mixture back into the hollowed out sweet potatoes and top with a sprinkle of the shredded cheese.
  • Broil on HIGH for several minutes, or until cheese is melted.  Top with minced cilantro and diced avocado (if desired) and drizzle with enchilada sauce.