Sweet Potato and Quinoa Enchiladas

Sweet Potato and Quinoa Enchiladas


Sweet Potato and Quinoa Enchiladas

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 If you're looking for a delicious and nutritious dinner idea, look no further than sweet potato and quinoa enchiladas. This vegetarian recipe is packed with protein, fiber, and vitamins, making it a healthy and satisfying meal for any occasion.

Enchiladas are a classic Mexican dish that usually consists of tortillas rolled around a filling, covered in sauce and baked. In this recipe, we use sweet potatoes and quinoa as the filling, which is a great way to add some healthy carbs and protein to your meal. 

The sweet potato also adds a natural sweetness, which pairs perfectly with the spicy enchilada sauce.

Quinoa is a great ingredient for vegetarians, as it contains all the essential amino acids that our bodies need. It's also gluten-free, making it a great choice for people with dietary restrictions. 

Together, sweet potato and quinoa make for a filling and flavorful enchilada filling that is sure to please everyone at the dinner table.


2 large sweet potatoes, peeled and cubed

1 cup quinoa
2 cups vegetable broth
1 can black beans, drained and rinsed
1 red onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
Salt and pepper to taste
1 jar enchilada sauce
8-10 corn tortillas
1 cup shredded cheddar cheese
Fresh cilantro, chopped


  1. Preheat your oven to 375°F (190°C).
  2. In a large pot, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, and let simmer for about 15-20 minutes, or until the quinoa is tender and the broth is absorbed.
  3. In a separate pan, heat the olive oil over medium heat. Add the chopped onion and red bell pepper, and sauté for about 5 minutes, or until the vegetables are softened.
  4. Add the minced garlic and sauté for another 30 seconds.
  5. Add the cubed sweet potato to the pan, along with the cumin, chili powder, smoked paprika, salt, and pepper. Sauté for about 10-15 minutes, or until the sweet potatoes are tender.
  6. Add the cooked quinoa and black beans to the sweet potato mixture, and stir well to combine.
  7. Spread a layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
  8. Warm the corn tortillas in the microwave or on a griddle, just until they are pliable.
  9. Spoon some of the sweet potato and quinoa filling onto each tortilla, roll it up tightly, and place it seam-side down in the baking dish.
  10. Repeat until all the tortillas are filled and rolled.
  11. Pour the remaining enchilada sauce over the rolled tortillas, and sprinkle the shredded cheese on top.
  12. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  13. Garnish with chopped cilantro before serving.


Q: Can I use a different type of cheese in this recipe? A: Yes, you can use any type of shredded cheese you like. Monterey Jack, pepper jack, or Mexican blend cheese would all work well.
Q: Can I make this recipe ahead of time? A: Yes, you can assemble the enchiladas and refrigerate them for up to a day before baking.

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