Enchilada-Stuffed Sweet Potatoes | Eat to Thrive

Ingredients

• 4 medium sweet potatoes, scrubbed
• 1 tbs extra-virgin olive oil
• 1/2 cup red onion, diced
• 2 garlic cloves, minced
• 1 red bell pepper, cored, seeded, and diced
• 2 15-oz. cans of black beans, drained and rinsed
• 1/4 cup packed chopped fresh cilantro, plus more for serving
• 1 tbs fresh lime juice
• Kosher salt and freshly ground black pepper
• 2 cups Enchilada Sauce
• 1 cup shredded Mexican blend or pepper Jack cheese
• sour cream, for serving
• 1 ripe avocado, pitted, peeled, and diced or guacamole
• pico de gallo
• cilantro
• 1 handful crumbled queso fresco (optional)
• pickled red onions
• Frank’s hot sauce