A delicious and filling Mexican inspired dinner!
Just when you thought I couldn’t possibly come up with another recipe containing sweet potato, quinoa and black beans, I give you this enchilada bake 🙂  It was so good that I just had to share it with you though!
This isn’t quite a 30 minute meal, but the few minutes of extra time it takes to make is well worth it.
This may come as a surprise to you, but my husband doesn’t exactly love sweet potatoes. Â I’m not sure how that’s even possible, but I’ve tried to curb my habit of putting sweet potatoes into everything. Â But, when it comes to Mexican inspired dishes I just can’t help myself!
This delicious dinner is loaded with tons of sweet potato, veggies and quinoa.  It’s filling and flavorful and can even be made a few days in advance and re-heated for a quick and easy weeknight dinner.  I’m trying to eat less dairy so I made mine vegan with some vegan cheese, but you can use whatever kind you like.  I hope you enjoy 🙂
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Sweet Potato Quinoa & Veggie Enchilada Bake
Prep Time: 15 mins- Cook Time: 45 mins
- Total Time: 1 hour
Yield: 4-6
Category: Dinner, Vegan, Vegetarian, Dairy Free, Gluten Free
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Pin RecipeDescription
A delicious and filling Mexican inspired dinner!
Ingredients
- 1/2 cup dried quinoa
- 4 cup cubed sweet potato, about 2 large ones
- 1 red pepper, diced
- 1 green pepper, diced
- 1 zucchini, diced
- 1/2 red onion, diced
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup grated cheese, divided (I used vegan cheese)
- 2 1/2 cups enchilada sauce
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 3 teaspoons olive oil, divided
- 1 1/2 teaspoon salt, divided
- Black pepper
- Optional garnishes: cilantro, red onion, tomato, avocado, jalapeno
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Instructions
- Rinse quinoa and place it in a small pot with 1 cup of water. Â Bring to a simmer and cook until water is absorbed and quinoa is cooked through, about 15 minutes. Â Set aside.
- Pre-heat oven to 375 degrees F. Â On a large baking sheet, toss together the cubed sweet potato with 2 teaspoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Â Bake sweet potato for 20 minutes.
- While sweet potato is baking, add all the diced bell peppers, zucchini and onion to a bowl and toss with 1 teaspoon olive oil and a pinch of salt and pepper. Â
- Add the vegetables to the sweet potatoes, stir and make sure they’re in an even layer. Â Place back into the oven 10 minutes. Â
- Increase the oven temperature to 400 degrees F. Â Place the sweet potatoes and veggies into a large baking dish and stir in the cooked quinoa, black beans, corn, 3/4 cup of the cheese, enchilada sauce, spices, 1 teaspoon salt and 1/2 teaspoon pepper. Â Top with the remaining 1/4 of the cheese and place back in the oven until heated through and cheese is melted, 10-15 minutes.
- Top with your favorite garnishes and enjoy!
Notes
This recipe can be made up to 2 days in advance and refrigerated until you bake it.
*Nutritional information is for 6 servings
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 601
- Sugar: 5
- Sodium: 1533 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 112 g
- Fiber: 19 g
- Protein: 23 g
Oh I’m totally with you on the quinoa, black bean, and sweet potato combo. Love the looks of this. And I would think this bake is the perfect way to disguise sweet potato a little, or at least make it more appealing to skeptics!
I look forward to trying this as we love sweet potatoes. And sweet potatoes is something I can feed to my little ones who don’t like spicy food. I love when I can just leave some of the food out and not spice it up and it can be food for the kids without having to make a whole separate dish AND we don’t have to eat bland food.
If I had leftover cooked quinoa how much would I need?
Thanks,
Delia
My son loves sweet potatoes too! You just need about 1 1/2 cups cooked quinoa, but it’s totally fine if you have more or less that you need to use up. I hope you and your family enjoys this 🙂
I always look forward to your posts! They are so beautifully photographed and the recipes look and are amazing..Keep up the GREAT work.
Thanks so much, Dyanne! 🙂
Hehe! Doesn’t like sweet pots… Rob too, but sometimes he’s okay with them in Mexican food! This looks great Izzy… worth the little extra time to roast up those scrumptious sweet potatoes! Delicious!
Oooh this looks so good! I’m a sucker for Mexican recipes. I’ll definitely be trying it soon – avocado on top not optional in my household 🙂
Made this for dinner and it made a lot. I’ve frozen it for future winter dinners and just heated a small casserole dish for my husband and me. We liked it a lot and we don’t like quinoa because we ate so much of it while backpacking this summer. I was wishing I’d dehydrated this for our trip because it was so good. I doubled the seasoning and the cheese, though. So good!
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I’m so glad you both liked it, Janet! Extra cheese is always better 🙂
SO good! Thanks!
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Yah! I’m so glad you liked it! 🙂
Just made this recipe for tea tonight and I am pleased to say it tasted as delicious as the photos made it look!! Thankyou very much for the recipe!
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That’s so great to hear, Sarah!! I’m glad you enjoyed it 🙂
Just made this tonight and it’s delicious! My 13 month old even had some 🙂 Quinoa is usually all over the place but this sauce keeps it all together nicely. I used pasta sauce as I didn’t have enchilada, and just added some cumin and chilli powder. Thanks for the great recipe!!
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That’s so great to hear, Maeghan! And I’m really happy to hear that your 13 month old liked it! When I made it my enchilada sauce was spicier than I thought it would be so I didn’t try to feed it to my 14 month old, so maybe I need to use tomato sauce next time so he can have some!
Is the enchilada sauce the green or red ?
I used red but you could use any kind you like 🙂
So delicious!! I made this recipe this evening – sans cheese.
Thank you 🙂
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So glad to hear you liked it!!