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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.
Ingredients:
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
Preparation:
- Preheat your oven to 375°F (190°C).
- 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.
- 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.
- Add the minced garlic and sauté for another 30 seconds.
- 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.
- Add the cooked quinoa and black beans to the sweet potato mixture, and stir well to combine.
- Spread a layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
- Warm the corn tortillas in the microwave or on a griddle, just until they are pliable.
- 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.
- Repeat until all the tortillas are filled and rolled.
- Pour the remaining enchilada sauce over the rolled tortillas, and sprinkle the shredded cheese on top.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped cilantro before serving.
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