This recipe is for those who love quinoa, and also those who love Enchilidas! This dish is a healthier spin on the traditional Mexican dish we all love. My sister introduced me to the idea of quinoa casseroles with sweet potatoes. I don’t love sweet potatoes, but in this recipe I think they make all the difference. These Enchilidas are fun because it’s only a few ingredients, it’s filling, healthy, and tasty. My picky husband approved! (Win!)
To start, wash sweet potatoes under warm water and poke multiple times with a fork. Instead of wrapping individually with tin foil, place on a cookie sheet and cover the cookie sheet with tin foil. Aren’t sweet potatoes so beautiful…?
Place two sweet potatoes in oven and cook for 45-60 minutes at 400 degrees Fahrenheit. Sweet potatoes are done when they can be easily pierced with a fork. I cooked three because I was making one for my 6 month old son, can you tell which one is for him 🙂 It was his first time trying sweet potatoes and he loved it!
While potatoes are in the oven rinse, cook two cups of quinoa on the stove top. Bring quinoa and 4 cups of water to a boil and then reduce heat to medium until all the water has diminished and the outer rings appear on the individual grains. Once cooked, remove from heat and add approximately one Tbs of coconut oil to give quinoa a softer texture.
In an 8×8 casserole dish dip five corn tortillas in 8 ounces of your favorite enchilada sauce. I use frontera brand. Let sit while sweet potatoes continue baking to allow sauce to soften tortillas.
Once sweet potatoes are done, cut open long ways and mash insides with a fork, place insides in a separate bowl with cooked quinoa. Combine potatoes and quinoa together, mix well- you don’t want any sweet potato chunk. A this point you should have a even texture throughout….Kind of looks like cookie dough!
Add a dash or two of salt to quinoa mixture. The great thing about combining quinoa with sweet potatoes is that it softens and sweetens the quinoa but, doesn’t add a strong sweet potato flavor.
In your 8×8 dish fill soaked tortillas with quinoa mix, corn, black beans, and onion. Once sufficiently loaded, roll tortillas closed and repeat with all five tortillas
Once all have been stuffed and rolled then squeeze half a lime onto tortilla tops. At this point you’ll probably have some tortilla stuffing ingredient left over. Place left over beans, corn, onion, and quinoa mix on top of tortillas and pat down. We’re trying to get the most bang for our buck here, or yummy food per serving. Add remaining 8 ounces of enchilada sauce to top of dish and place in oven.
Cook enchiladas at 350 degrees Fahrenheit for about 40 minutes, just until dish is heated through. My sauce was spilling over… I do love sauce!
Once your timer goes off your dish is now ready, hooray! Serve with favorite salsa, Perfect Guacamole or both! Enjoy!
- 2 Sweet potatoes
- 2 cups quinoa
- 16 ounces enchilada sauce
- 5 corn tortillas
- 1 can black beans
- 1 cup of corn
- 1/2 cup chopped yellow onion
- 1/2 lime
- salt to taste
Begin with baking sweet potatoes. I washed and poked with holes then placed on a tin foil covered cookie sheet. Bake at 400 degrees Fahrenheit for 45-60 minutes, until inside is soft. While sweet potatoes are baking begin cooking quinoa. Place 2 cups of quinoa and 4 cups of water into a pot and bring to a boil, once boiling reduce to medium heat and continue to cook until water is gone. Mix in coconut oil, remove from heat and set aside.
Place five corn tortillas in the 8×8 casserole dish you’re going to use later and cover with 8 ounces of enchilada sauce. Let soak while sweet potatoes are baking. Once sweet potatoes are ready cut in half long ways and place soft insides in a separate bowl with cooked quinoa. Mix and mash until completely mixed. You should have a soft even texture.
Now it’s time to stuff your tortillas, open tortilla and place quinoa mix, corn, beans, and onion inside then roll tortillas in a traditional enchilada fashion. Once you’ve completely stuffed and rolled all five tortillas squeeze half a lime onto dish.
With the remaining tortilla stuffing ingredients place on top of tortillas and pat down. Pour remaining sauce on dish and bake at 350 degrees Fahrenheit for about 40 minutes, just until dish is heater throughout. You beautiful enchiladas are now ready to be serve, serve with favorite salsa, Perfect Guacamole or both! Enjoy!
Prep time: 20 minutes
Cook time: 1 hour, 40 minutes