Quinoa, Black Bean, and Sweet Potato Enchiladas
Quinoa, Black Bean, and Sweet Potato Enchiladas
By Yummy Mummy Kitchen
Published 04/17/2016
Ingredients
- 1 cup cubed sweet potato
- 1 cup cooked quinoa
- 1 (15 oz.) can black beans, drained and rinsed
- 1/4 cup chopped yellow onion
- 1/2 teaspoon cumin
- 2 limes
- 8 oz. (2 cups) Sargento® Fine Cut Shredded 4 Cheese Mexican blend
- 6 (8-in.) tortillas
- 12 oz. mild red enchilada sauce (I used Trader Joe’s)
- 1 avocado, peeled, pitted and sliced or cubed
- fresh salsa
- 2 radishes, thinly sliced for garnish (optional)
Instructions
- Preheat the oven to 400 degrees F. Place the cubed sweet potato on a baking sheet. Toss with a tablespoon olive or coconut oil. Roast until tender, about 25 minutes. Reduce oven temperature to 350 degrees.
- In a medium bowl stir together the quinoa, beans, onion, cumin, juice of 1/2 lime, and 1 1/4 cups of the cheese.
- Pour a thin coating of enchilada sauce to coat the bottom of a 9 x 13 casserole dish. Fill tortillas with the quinoa mixture and roll up. Place seam side down into the sauce coated dish. Sprinkle the remaining cheese over the top. Bake until bubbly, about 30 minutes. Serve with avocado, salsa, and radish.
Yield: Serves 4-6
Prep Time: 10 mins.
Cook time: 50 mins.
Total time: 60 mins.
Tags: vegetarian, Mexican, enchiladas
Look for Specially Marked Packages of Sargento® Shredded Cheese for $1 Savings at your local Kroger.
This is a sponsored conversation written by me on behalf of Sargento®. The opinions and texts are all mine.
Look for Specially Marked Packages of Sargento® Shredded Cheese for $1 Savings at your local Kroger.
This is a sponsored conversation written by me on behalf of Sargento®. The opinions and texts are all mine.
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