Ingredients
For the Enchilada Sauce*:
Directions
Make the Enchilada Sauce:
*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
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
- 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:
- 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.
- 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.
- 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.
- Preheat oven to 350 degrees F. Lightly spray a 3-quart baking dish with cooking spray.
- 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.
- 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