dinner day 16: quinoa and sweet potato enchilada casserole

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