Sweet Potato Quinoa Enchilada Bake
Serves: 6
Total Cook Time: 60
Prep Time: 15
Cook Time: 45
Ingredients
- 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
- 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
Instructions
- 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, enchilada sauce, spices, 1 teaspoon salt and 1/2 teaspoon pepper.
- Bake until heated through, about 10 minutes.
- Top with your favorite garnishes and enjoy!
