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
- 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
- 1 avocado, peeled, pitted and sliced or cubed
- fresh salsa
- 2 radishes, thinly sliced for garnish (optional)
- 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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 451 Total Fat: 14g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 18mg Sodium: 1068mg Carbohydrates: 66g Fiber: 11g Sugar: 9g Protein: 17g