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.

WHAT’S In QUINOA, BLACK BEAN, AND SWEET POTATO ENCHILADAS:

– 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

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.

1:

In a medium bowl stir together the quinoa, beans, onion, cumin, juice of 1/2 lime, and 1 1/4 cups of the cheese.

2:

Pour a thin coating of enchilada sauce to coat the bottom of a 9 x 13 casserole dish.

3:

Don’t be shy about loading these enchiladas up with avocado, radish, salsa, and lime juice.

Tip:

These enchiladas would be a great addition to any potluck, since they can be made in advance and reheated.

NOTES:

For more recipes, visit Yummy Mummy Kitchen!

To get the full recipe, click here!