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.

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INGREDIENTS

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INSTRUCTIONS

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

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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.

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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.

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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.

INGREDIENTS

- Sweet potato - Cooked quinoa - Black beans - Yellow onion - Cumin - Limes - Sargento Fine Cut Shredded 4 Cheese Mexican blend - Tortillas - Mild red enchilada sauce - Avocado - Fresh salsa - Radishes

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.

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.

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