Beef Sweet Potato Enchilada has become my go-to recipe for a hearty and delicious meal. These stuffed peppers bring together rich flavors of enchiladas with the wholesome goodness of sweet potatoes and bell peppers. With a perfect balance of savory beef, tender sweet potatoes, and melty cheese, each bite is a burst of flavor. This dish is not only satisfying but also a healthy option for any dinner table.

Why You’ll Love This Beef Sweet Potato Enchilada

This Beef Sweet Potato Enchilada is more than just a meal; it’s an experience. Here’s why you’ll adore it:

Quick and easy to prepare, making it perfect for busy weeknights.
Healthy beef sweet potato enchiladas packed with nutrients and flavor.
Perfect for meal prep or a cozy family dinner.
Can be customized with your favorite ingredients or spices.
Gluten-free option, catering to various dietary needs.
Delicious leftovers that taste even better the next day.
Fulfills cravings for comfort food without the guilt.
Exciting twist on traditional enchiladas with vibrant bell peppers.

Ingredients for Beef Sweet Potato Enchilada

Gather these items:

Medium to large bell peppers (red, yellow, orange, green)
Lean ground beef (85-90% lean)
Sweet potatoes (diced into 1/2-inch cubes)
Red enchilada sauce
Shredded Mexican cheese blend, Monterey Jack, or sharp cheddar
Yellow or white onion (finely diced)
Fresh garlic (minced)
Chili powder
Ground cumin
Smoked paprika
Dried oregano
Salt
Black pepper
Chicken or vegetable broth
Olive oil
Fresh cilantro (optional)
Sour cream or Greek yogurt (optional)
Diced avocado (optional)

How to Make Beef Sweet Potato Enchilada Step-by-Step

Step 1: Preheat your oven to 400°F (200°C). Cut the bell peppers in half lengthwise and scoop out the seeds and white membrane. Place them cut-side up in a baking dish, drizzle with olive oil, and sprinkle with salt and pepper. Optionally, par-bake them for 10-15 minutes.
Step 2: Dice the sweet potatoes into small, 1/2-inch cubes. You can boil them until tender (about 5-7 minutes) or roast them alongside the peppers for about 15-20 minutes until fork-tender. Set aside once cooked.
Step 3: In a large skillet, heat a tablespoon of olive oil over medium-high heat. Add the ground beef and cook until fully browned, about 5-7 minutes. Drain any excess grease.
Step 4: Reduce the heat to medium and add the diced onion to the skillet. Cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Step 5: Add chili powder, cumin, smoked paprika, dried oregano, salt, and black pepper to the beef and onion mixture. Cook for another minute to toast the spices.
Step 6: Add the cooked sweet potato cubes to the skillet, along with 1/2 cup of enchilada sauce and 1/4 cup of broth. Stir until well combined and heated through. Adjust seasonings to taste.
Step 7: Remove the par-baked peppers from the oven. Spoon the beef and sweet potato filling into each pepper half, mounding it slightly.
Step 8: Pour the remaining enchilada sauce over the stuffed peppers and sprinkle with shredded cheese.
Step 9: Bake for 20-25 minutes until the peppers are tender, the filling is heated through, and the cheese is melted and golden brown. Tent with foil if the cheese browns too quickly.
Step 10: Let the stuffed peppers rest for a few minutes before serving. Garnish with fresh cilantro, sour cream or Greek yogurt, and diced avocado if desired.

Delicious Beef Sweet Potato Enchilada Stuffed Peppers - Beef Sweet Potato Enchilada - main visual representation

Pro Tips for the Perfect Beef Sweet Potato Enchilada

Keep these in mind:

Use a mix of sweet potatoes and regular potatoes for added texture.
For a vegetarian alternative to beef sweet potato enchiladas, substitute the ground beef with black beans or lentils.
Feel free to experiment with different types of cheese for varied flavor.
To save time, prepare the filling in advance and store it in the fridge.

Best Ways to Serve Beef Sweet Potato Enchilada

Pair these stuffed peppers with:

Fresh guacamole for a creamy side.
Mexican rice for a complete meal.
A side salad of mixed greens.

How to Store and Reheat Beef Sweet Potato Enchilada

These stuffed peppers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven at 350°F (175°C) until warmed through, typically about 15-20 minutes. This makes for a quick beef sweet potato enchilada meal prep option!

Frequently Asked Questions About Beef Sweet Potato Enchilada

What’s the secret to perfect Beef Sweet Potato Enchilada?

The key to a perfect Beef Sweet Potato Enchilada is ensuring that the sweet potatoes are tender and the spices are well-balanced. Use quality ground beef and don’t skip on the cheese for that melty goodness!

Can I make Beef Sweet Potato Enchilada ahead of time?

Absolutely! You can prepare the filling a day in advance and assemble the peppers when you’re ready to bake. This is great for quick weeknight meals.

How do I avoid common mistakes with Beef Sweet Potato Enchilada?

To avoid common mistakes, ensure you don’t overcook the peppers, as they should remain slightly firm. Also, avoid using too much liquid in the filling to prevent sogginess.

Variations of Beef Sweet Potato Enchilada You Can Try

Here are some fun twists you can try:

Replace the beef with shredded chicken for a lighter option.
For a spicy kick, add jalapeños or chili flakes to the filling.
Try a different sauce like green enchilada sauce for a fresh flavor.
Make a healthy beef sweet potato enchiladas version by using less cheese or a dairy-free alternative.

For more delicious recipes, check out Ground Beef Enchiladas or Stuffed Bell Peppers with Quinoa. You can also explore Cheesy Chicken Enchiladas for a different take on enchiladas.