Sweet Potato & Quinoa Enchiladas w/ Green Chile Sauce
Delicious and nutritious vegetarian enchiladas with sweet potatoes and quionoa. No bean recipe.
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.