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Sweet Potato Quinoa Enchilada Bake

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Sweet Potato Quinoa Enchilada Bake is a wholesome, vibrant dish that marries the sweetness of roasted sweet potatoes with the nutty flavor of quinoa, all smothered in rich enchilada sauce. This one-pan meal is perfect for family dinners or potlucks, providing a burst of flavor and texture that will impress even the pickiest eaters. Easy to prepare and packed with nutritious ingredients, it’s a delightful way to create lasting memories around the table.

Ingredients

Scale
  • 2 medium sweet potatoes (about 500g), peeled and cubed
  • 1 cup quinoa (170g)
  • 1 can black beans (15 oz or 425g), drained and rinsed
  • 2 cups enchilada sauce (480ml)
  • 1 cup shredded cheese (120g), such as Monterey Jack or cheddar
  • 1 small red onion, chopped
  • ¼ cup fresh cilantro, chopped
  • Juice of 1 lime

Instructions

  1. Preheat oven to 375°F (190°C). Peel and cube sweet potatoes.
  2. Rinse quinoa under cold water. In a saucepan, combine quinoa with 2 cups water; bring to a boil, then reduce heat and simmer for about 15 minutes until fluffy.
  3. In a large pan, heat olive oil over medium heat. Sauté chopped red onion until translucent (about 5 minutes). Add sweet potatoes and cook until slightly softened.
  4. Stir in black beans and enchilada sauce; simmer for another 5 minutes.
  5. In a large bowl, mix cooked quinoa with the sweet potato mixture. Transfer to a greased baking dish.
  6. Top with shredded cheese and bake for 25-30 minutes until bubbling and golden brown on top.
  7. Serve hot, garnished with fresh cilantro and lime juice.

Nutrition

Keywords: For added protein, swap black beans for lentils or incorporate extra veggies like bell peppers or zucchini. Store leftovers in an airtight container in the fridge for up to five days; reheat at 350°F for best texture.

Find it online: https://cookingwithruth.com/irresistible-sweet-potato-quinoa-enchilada-bake-recipe/