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Sweet Potato & Quinoa Enchiladas w/ Green Chile Sauce

Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Servings: 4 Servngs

Ingredients

  • 1/2 c dry quinoa
  • 2 T lime juice
  • 2 T cilantro chopped
  • 1 medium sweet potato diced
  • 1/4 c olive oil
  • 1 T chili powder
  • 1 t cumin
  • 1/2 t onion powder
  • 1 t garlic powder
  • 1/4 t black pepper
  • 1/2 t salt
  • 1 pinch cayenne
  • 2 T canola oil
  • 1 red bell pepper julienned
  • 1/2 red onion julienned
  • 1/2 jalapeno seeded and sliced
  • salt and pepper to taste
  • For the Enchiladas:
  • 8 small or 4 large corn tortillas
  • 1 jar Roberto's vegetarian burrito sauce
  • 1 c shredded Mexican cheese blend or cheddar cheese
  • 2 avocados sliced
  • 2 c shredded lettuce
  • 1 large tomato diced

Instructions

  • Preheat the oven to 400F.
  • Cook quinoa according to package instructions.
  • Add 2 T lime juice and chopped cilantro and set aside.
  • Toss the sweet potatoes with 1/4 c olive oil and spices.
  • Roast in 400F oven until crispy on the outside and cooked through, about 25-30 minutes.
  • Heat 2 T canola oil in large sauté pan. Add the peppers and onions and sauté until soft. Season to taste with salt and pepper.
  • For the enchiladas, combine quinoa, potatoes, peppers and onions.
  • Steam the tortillas briefly in microwave, by wrapping them in a wet paper towel (about 20 seconds).
  • Spread a thin layer of burrito sauce over the bottom of a large casserole dish.
  • Fill each tortilla with filling, roll up, and set seam-side down in the casserole dish.
  • Pour remaining burrito sauce over the enchiladas and top with cheese.
  • Turn oven down to 375F and bake until heated through, about 20-25 minutes.
  • Garnish with fresh avocado, tomatoes and lettuce to serve.