Quinoa, Black Bean, and Sweet Potato Enchiladas

Hearty vegetarian enchiladas stuffed with quinoa, black beans, and roasted sweet potato are an easy weeknight meal the whole family loves. This pot was sponsored  by Sargento.

These mild enchiladas are filled with meatless protein, vitamins and nutrients, and covered in an irresistible cheesy topping. If you want more heat, spice it up with hot sauce or salsa.

Quinoa adds heartiness and bulks up these veggie enchiladas. I almost always have a batch of cooked quinoa in my fridge, but if you don’t, it’s a snap to make. The quinoa takes just 15 minutes to cook, so it’s an easy compliment to the sweet potato which will be roasting for 20 minutes anyway.

Enchiladas are often on my weekly dinner rotation. My kids love them and I find they are simple to make. Just mix up your favorite fillings and fill those tortillas. On busy weeknights (aren’t they all?) I take a couple of shortcuts by using store bought enchilada sauce and shredded Mexican cheese. My go-to is a bag of Sargento® Fine Cut Shredded 4 Cheese Mexican because of its off-the-block freshness and fresh, authentic flavor. Sargento® is fantastic for any Mexican meal from quesadillas, to nachos, to enchiladas. I picked up a bag of the cheese at my local Ralph’s (Kroger). It’s perfectly creamy and melty for enchiladas.

Toss the cooked quinoa, roasted sweet potatoes, cheese, a squeeze of lime and some chopped cilantro together. Looking good already, right? Black beans and sweet potatoes are such a tasty and nutritious combination, packed with vitamins and flavor.

Roll this mixture up in your tortillas and place into your baking dish, cover with cheese, and bake.

The enchiladas will come out with irresistible melty cheese on top.

For me, toppings just might be the best part of any Mexican meal. Don’t be shy about loading these enchiladas up with avocado, radish, salsa, and lime juice. Or smash up some guacamole to dollop on top. These enchiladas would be a great addition to any potluck, since they can be made in advance and reheated. Double the recipe if you have a big crowd to feed.

This is a sponsored conversation written by me on behalf of Sargento®. The opinions and texts are all mine