Loaded Quinoa Enchiladas with Sweet Potato, Peppers and Black Beans

Craving a veggie packed enchilada that has you feeling satiated and deeply satisfied? Then you have to try these loaded quinoa enchiladas with roasted veggies, black beans and cheese. This is a fairly hands-off dinner where your oven does most of the heavy lifting. The sweet potato, onion and peppers are roasted in the oven with a homemade taco seasoning and tossed with cooked quinoa, black beans and corn. Scoop it all into a big tortilla, fold it up and lather it in your favourite enchilada sauce. These are great for freezing (without enchilada sauce), prepping ahead and for serving to vegetarians and omnivores alike.

Ingredients

Here’s everything you’ll need to make these loaded veggie and quinoa enchiladas.

• sweet potato
• bell peppers
• yellow onion
• avocado oil (or extra virgin olive oil)
• taco seasoning
• quinoa
• black beans
• frozen corn
• enchilada sauce
• large tortillas
• cheddar cheese (freshly grated)

How to Make Quinoa & Veggie Enchiladas

Place the sweet potato, peppers and onion on a large rimmed baking sheet (you may need two baking sheets). Toss with the oil, half of the taco seasoning and salt and pepper.

Transfer the veggies to the oven and roast for 25 to 30 minutes, until the veggies are all cooked through, flipping halfway through.

Meanwhile, cook the quinoa according to package directions and set aside.
In a large bowl, toss together the veggies, quinoa, black beans and corn with the remaining taco seasoning and 1/4 of the enchilada sauce (about 1/4 cup).

Spoon another 1/4 of the enchilada sauce (about 1/4 to 1/3 cup) into the bottom of a 9 x 13 baking dish and set aside.

Place a tortilla on a flat surface. Divide the veggie mixture evenly between the tortillas, placing the mixture in a line down the center. Roll each tortilla tightly and transfer them to the prepared baking dish, seam-side down.

Pour the remaining enchilada sauce over the tortillas. Top with cheese. Place in the oven and cook for 15 to 20 minutes, covered. Remove the cover and cook for an additional five minutes. Let cool slightly.

Place an enchilada on a plate and top with any additional toppings. Enjoy!

Tips

• Don’t overfill the tortillas: to make sure they don’t rip after rolling and closing them, try not to overstuff them.
• Prep ahead: you can easily meal prep these quinoa enchiladas by cooking the quinoa and veggies in advance. If using a homemade enchilada sauce, have that made ahead of time as well.
• Don’t skimp on the enchilada sauce: these are meant to be saucy, so be sure to liberally sauce these enchiladas before baking.
• Taste and adjust: as you cook, it’s always a good idea to taste and season your food to your preference. Before adding the full amount of any ingredient, taste and then add more as needed. I provide salt amounts as a guide, but this will vary depending on your own taste preference as well as the type of salt you use. I predominately use Diamond Crystal kosher salt at home for cooking.

Substitutions

• Sweet potato: use cubed squash instead, such as butternut squash.
• No corn: omit.
• Gluten-free: use gluten-free tortillas.
• Dairy-free: use a dairy-free cheese and toppings.

How to Prep & Freeze Quinoa Enchiladas

To store in the fridge:

• Refrigerate in a sealed container for up to three days.
• Reheat in the microwave or in the oven in a baking dish until warmed/hot throughout.

To freeze:

• After assembling/rolling into enchiladas, but before baking and adding sauce, wrap tortillas tightly in parchment paper.
• Freeze in a freezer safe plastic bag for up to two months.
• Thaw overnight in the fridge and then place in a baking dish with sauce/cheese and bake as indicated. If they are still slightly frozen, add additional time to the cook time.

Ingredients & Products I Recommend

Kosher salt: I exclusively use Diamond Crystal Kosher Salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Avocado Oil: I prefer using avocado oil for high heat cooking and when I want something neutral in taste. I love using Chosen Foods avocado oil and their avocado oil spray.

If you make these veggie and quinoa enchiladas please share with me, by tagging me on Instagram or leave a comment and/or review below. I truly love seeing and hearing form you!

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