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Quinoa and Sweet Potato Enchilada Casserole

from kristineskitchenblog.com
A healthy vegetarian enchilada casserole, filled with quinoa, sweet potatoes, black beans, and cheese. This vegetarian enchilada bake is comfort food that you can feel good about eating.

Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Servings: 6
Calories: 406kcal


For the Enchilada Sauce*:

  • 1 tsp. olive oil
  • ½ cup finely minced red onion you can also chop ½ cup onion for the casserole
  • 2 cloves garlic minced
  • 1 tbsp. chili powder
  • ½ tbsp. cumin
  • ¼ tsp. salt
  • 15 oz. can tomato sauce
  • ½ cup water

For the Casserole:

  • 1 cup uncooked quinoa rinsed well
  • 2 small sweet potatoes peeled and cut into ½-inch cubes (about 2 cups)
  • 15 oz. can black beans rinsed and drained
  • 2 cups grated cheddar cheese
  • ½ cup finely chopped red onion
  • ¼ cup chopped fresh cilantro plus more for garnish
  • Greek yogurt or sour cream for serving (optional)


Make the Enchilada Sauce:

  • Heat olive oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add garlic, chili powder, cumin, and salt and cook, stirring, 30 seconds. Add tomato sauce and water. Bring to a low simmer, reduce heat, cover, and simmer for 5 minutes. Remove from heat.

Cook the Quinoa:

  • In a medium saucepan, bring 1 ½ cups water to a boil. Stir in the quinoa, reduce heat, cover, and simmer until all liquid has been absorbed, about 15 minutes. Remove from heat.

Cook the Sweet Potatoes:

  • Set a steamer basket over a pot of water and bring to a boil. Place sweet potato cubes in the steamer basket, cover, and steam until just tender, about 10 minutes. Uncover and let cool slightly.

Assemble the Casserole:

  • Preheat oven to 350 degrees F. Lightly spray a 3-quart baking dish with cooking spray.
  • In a large bowl, combine quinoa, sweet potatoes, black beans, enchilada sauce, 1 ½ cups of the cheese, red onion, and ¼ cup cilantro. Stir until everything is well combined. Transfer to the prepared baking dish. Top with remaining ½ cup of cheese.
  • Bake until casserole is hot and cheese is melted, about 20 minutes. Let stand for 5 minutes. Serve with additional chopped fresh cilantro and Greek yogurt or sour cream, if desired.


*You can substitute 15 ounces of store-bought enchilada sauce if you prefer.


Serving: 1/6 recipe | Calories: 406kcal | Carbohydrates: 48g | Protein: 20g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 40mg | Sodium: 1027mg | Potassium: 904mg | Fiber: 11g | Sugar: 6g | Vitamin A: 7623IU | Vitamin C: 10mg | Calcium: 359mg | Iron: 5mg
Nutrition information is only an estimate.
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