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In a mid-week pinch or wanting to start doing “Meatless Monday”? This recipe is a winner in our household, and my husband couldn’t even tell I didn’t serve him any meat! Check out this recipe for Sweet Potato Enchilada Casserole and let us know what you think.


Enchilada Sauce:

  • 1 tsp. olive oil

  • ½ cup finely minced onion

  • 2 cloves garlic, minced

  • 1/2 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 (approximately 2 cups)

  • 15 oz. can black beans, rinsed and drained

  • 2 cups grated cheddar cheese

  • ½ cup finely chopped onion

  • ¼ cup chopped fresh cilantro, plus more for garnish

  • Sour cream or plain greek yogurt, for serving (optional)


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.

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 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, 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.