Sweet Potato Quinoa Enchiladas
When people think of vegetarian enchiladas they usually think they are either going to be very bland, all beans and nothing else, or they think cheese bomb. Vegetarian or vegan enchiladas should instead be full of flavor and texture. Try this recipe out! Quinoa, sweet potato, black beans, these healthy tasty ingredients elevate enchiladas into a fairly healthy extremely tasty meal! Top them off with a freshly chopped cilantro, and sliced avocado. Enjoy your tasty vegetarian enchiladas!
Ingredients:
- 2 1/2 cups sweet potato ribbons
- flour tortillas
- 1 can black beans
- 1 cup cooked quinoa
- 1/2 chopped onions
- 3 tbsp green chili’s
- 1 1/2 tsp chopped garlic
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1 cup jack cheese (optional)
- Enchilada sauce
Topping:
- Avocado
- Sour cream (regular/dairy free)
- Fresh salsa
- Chopped cilantro
First heat skillet to medium high and add a tbsp of oil. Sauté onions and garlic in the pan till translucent. Add in sweet potato ribbons, black beans, green chili’s, and seasoning. Stir occasionally until well heated.
Take a flour tortilla and add filling to the center. Optionally add jack cheese as well. Roll the tortilla and place it in a medium cast iron skillet. Continue to fill and add tortillas to the skillet until it is fully lined. Pour enchilada sauce over the tortillas and place in preheated (400 degree) oven for 35 minutes.
If you aren’t keeping it vegan 30 minutes in sprinkle jack cheese over the top and return to oven.