Vegetarian Sweet Potato & Quinoa Enchiladas
In the spirit of Meatless Monday…This recipe is a vegetarian dish for meat eaters. You will not even miss the meat! The quinoa and cheese provides the protein that you may be wanting from the meat. You can also add black beans, but I chose to leave them out for Ben. And I have to admit, as much as I am an advocate for making everything from scratch, I cannot stop buying the Roberto’s Vegetarian Burrito Sauce used in this recipe. It is just TOO good, you need to try it.
I made this once before, when i just felt that urge to make something unique and GOOD. It was so good, I decided that I needed to make it again and take the time to set up my food photography stuff and actually photograph it. With that, I decided to permanently leave my food photography area set up in our guest bedroom, which will make it much easier to photograph the food that I cook daily for friends and family.
Sweet Potato & Quinoa Enchiladas w/ Green Chile Sauce
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.
