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dinner day 16: quinoa and sweet potato enchilada casserole

2/28/2019

1 Comment

 
Picture
Ingredients
For the Enchilada Sauce*:
  • 1 tsp. olive oil
  • ½ cup finely minced red onion (you can also chop ½ cup onion for the casserole)
  • 2 cloves garlic, minced
  • 1 tbsp. chili powder
  • ½ tbsp. cumin
  • ¼ tsp. salt
  • 15 oz. can tomato sauce
  • ½ cup water
For the Casserole:
  • 1 cup uncooked quinoa, rinsed well
  • 2 small sweet potatoes, peeled and cut into ½-inch cubes (about 2 cups)
  • 15 oz. can black beans, rinsed and drained
  • 2 cups grated cheddar cheese
  • ½ cup finely chopped red onion
  • ¼ cup chopped fresh cilantro, plus more for garnish
  • Greek yogurt or sour cream, for serving (optional)

Directions

Make the Enchilada Sauce:
  1. Heat olive oil in a small saucepan over medium heat. Add onion and cook, stirring occasionally, until soft, about 5 minutes. Add garlic, chili powder, cumin, and salt and cook, stirring, 30 seconds. Add tomato sauce and water. Bring to a low simmer, reduce heat, cover, and simmer for 5 minutes. Remove from heat.
Cook the Quinoa:
  1. In a medium saucepan, bring 1 ½ cups water to a boil. Stir in the quinoa, reduce heat, cover, and simmer until all liquid has been absorbed, about 15 minutes. Remove from heat.
Cook the Sweet Potatoes:
  1. Set a steamer basket over a pot of water and bring to a boil. Place sweet potato cubes in the steamer basket, cover, and steam until just tender, about 10 minutes. Uncover and let cool slightly.
Assemble the Casserole:
  1. Preheat oven to 350 degrees F. Lightly spray a 3-quart baking dish with cooking spray.
  2. In a large bowl, combine quinoa, sweet potatoes, black beans, enchilada sauce, 1 ½ cups of the cheese, red onion, and ¼ cup cilantro. Stir until everything is well combined. Transfer to the prepared baking dish. Top with remaining ½ cup of cheese.
  3. Bake until casserole is hot and cheese is melted, about 20 minutes. Let stand for 5 minutes. Serve with additional chopped fresh cilantro and Greek yogurt or sour cream, if desired.

*You can substitute 15 ounces of store-bought enchilada sauce if you prefer.

No Meat March Notes: Sub vegan cheese and vegan sour cream

​Source: Kristine's Kitchen
1 Comment
Hina link
12/6/2020 09:32:36 pm

Great tip! Thank you!

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