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Sweet Potato Quinoa Enchilada Bake

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 large sweet potatoes peeled and diced into 1/2-inch cubes
  • 1 cup quinoa rinsed
  • 2 cups vegetable broth
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 4 oz diced green chiles
  • 1 cup frozen corn
  • 2 1/2 cups red enchilada sauce divided
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 2 cups shredded Mexican cheese blend divided
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh cilantro and lime wedges for serving

Method
 

  1. Preheat oven to 375°F. Toss the diced sweet potatoes with olive oil, salt, and pepper, then spread on a baking sheet and roast for 20 minutes until just tender.
  2. While sweet potatoes roast, combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Fluff with a fork.
  3. In a large bowl, combine the cooked quinoa, roasted sweet potatoes, black beans, green chiles, corn, 1 cup enchilada sauce, cumin, chili powder, and garlic powder. Stir in 1 cup of the shredded cheese.
  4. Spread 1/2 cup enchilada sauce on the bottom of a greased 9x13-inch baking dish. Pour the quinoa mixture over the sauce and spread evenly.
  5. Pour the remaining 1 cup enchilada sauce over the top and sprinkle with the remaining 1 cup of cheese.
  6. Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10-15 minutes until cheese is bubbly and golden.
  7. Let stand for 5 minutes before serving. Garnish with fresh cilantro and serve with lime wedges.