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.
For the Enchilada Sauce*:
½cupfinely minced red onionyou can also chop ½ cup onion for the casserole
15oz.can tomato sauce
For the Casserole:
1cupuncooked quinoarinsed well
2small sweet potatoespeeled and cut into ½-inch cubes (about 2 cups)
15oz.can black beansrinsed and drained
2cupsgrated cheddar cheese
½cupfinely chopped red onion
¼cupchopped fresh cilantroplus more for garnish
Greek yogurt or sour creamfor 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.