Cooked - Sweet Potato Quinoa Enchilada Bake

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Sweet Potato Quinoa Enchilada Bake

8.0

2 medium sweet potatoes (peeled & cubed)

1 red onion (chopped)

1 bell pepper (chopped)

1 jalapeño (chopped)

2 tablespoons olive oil

1 tablespoon taco seasoning

1 cup white quinoa (rinsed)

2 cups broth (or water)

12 ounces salsa verde (homemade or store-bought)

4 ounces vegan cream cheese (I used Kite Hill)

1 15-ounce can black beans (drained and rinsed)

1 cup corn

1 tablespoon taco seasoning

12 ounces red enchilada sauce

6 corn tortillas (cut in triangles)

Non-dairy yogurt, avocado, cilantro, cabbage, lime wedges, hot sauce (optional, for serving)

Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
Add all of the veggie ingredients to the baking sheet and toss to coat. Spread out in an even layer and place in the oven for 30 minutes, flipping halfway. Remove from the oven.
While the veggies are cooking, add the quinoa and broth to a pan and bring to a boil. Cover, lower the heat and simmer for 20 minutes, or until the liquid is absorbed. Fluff with a fork.
Combine the salsa verde & cream cheese in a mixing bowl and whisk until combined.
Grease a 9"x13" baking dish. Add the cooked quinoa, roasted veggies, beans, corn, taco seasoning & enchilada sauce to the baking dish and gently toss to combine. Taste and adjust seasonings as needed. Layer the tortillas on top and pour the cream cheese mixture over the tortillas. Spread in an even layer. Place in the oven (uncovered) and bake for 15 minutes - for a crispier top, switch to broil for the last couple minutes.
Remove from the oven, spoon onto plates and add the optional toppings.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Casserole

Cuisine🇲🇽Mexican

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 41 weeks ago

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