I have been holding onto this recipe from shelikesfood.com for a few weeks. I have never cooked with enchilada sauce so I was excited to try. I also have been a little rice and potato heavy so getting back to eating more quinoa seemed like a good idea. I definitely took longer than the prep time indicated but I dice vegetables slowly.
- 1/2 cup dried quinoa
- 4 cup cubed sweet potato, about 2 large ones
- 1 red pepper, diced
- 1 green pepper, diced
- 1 zucchini, diced
- 1/2 red onion, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup grated cheese, divided (I used vegan cheese)
- 2 1/2 cups enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 teaspoons olive oil, divided
- 1 1/2 teaspoon salt, divided
- Black pepper
- Optional garnishes: cilantro, red onion, tomato, avocado, jalapeno
- Rinse quinoa and place it in a small pot with 1 cup of water. Bring to a simmer and cook until water is absorbed and quinoa is cooked through, about 15 minutes. Set aside.
- Pre-heat oven to 375 degrees F. On a large baking sheet, toss together the cubed sweet potato with 2 teaspoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake sweet potato for 20 minutes.
- While sweet potato is baking, add all the diced bell peppers, zucchini and onion to a bowl and toss with 1 teaspoon olive oil and a pinch of salt and pepper.
- Add the vegetables to the sweet potatoes, stir and make sure they’re in an even layer. Place back into the oven 10 minutes.
- Increase the oven temperature to 400 degrees F. Place the sweet potatoes and veggies into a large baking dish and stir in the cooked quinoa, black beans, corn, 3/4 cup of the cheese, enchilada sauce, spices, 1 teaspoon salt and 1/2 teaspoon pepper. Top with the remaining 1/4 of the cheese and place back in the oven until heated through and cheese is melted, 10-15 minutes.
Hubby and I loved it! We chose to garnish it with avocado. It blended together well and it came out light. While we were eating it, I thought it would be interesting to add mushrooms, too. I definitely look forward to making it again.