Description
These veggie and quinoa enchiladas are packed with nutrients, flavour and fibre, with your oven doing most of the work. Perfect for meal prep too!
Ingredients
Units
Scale
- 2 sweet potato (small), peeled and cubed
- 2 bell peppers, sliced
- 1 yellow onion (medium), sliced
- 2 tbsps avocado oil (or extra virgin olive oil)
- 2 tbsps taco seasoning, divided *see note
- kosher salt & pepper, to taste
- 3/4 cup quinoa (dry)
- 2 cups black beans (cooked/canned, rinsed and drained)
- 1 cup frozen corn
- 2 1/2 cups enchilada sauce, divided *see note
- 7 large tortillas
- 5 oz cheddar cheese (freshly grated)
Toppings:
- sour cream (or Greek yogurt)
- cilantro
- avocado
- hot sauce
Instructions
- Preheat the oven to 400℉.
- 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* (see note). 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!
Equipment
![Image of Wildone Stainless Steel Baking Set [2 Sheets + 2 Racks], Size 16 x 12 x 1 Inch, Non Toxic & Heavy Duty & Easy Clean](https://m.media-amazon.com/images/I/4149WYoQCqL._SL500_.jpg)
Buy Now → Notes
Taco seasoning: use your favourite blend, either store bought or homemade. I like using this one from Natasha’s Kitchen.
Enchilada sauce: I prefer using a homemade enchilada sauce and have had success with both this one from Recipe Tin Eats and this slightly easier (pantry staple) version from Gimme Some Oven.
Cover the enchiladas: use foil to cover the enchiladas, be sure to give the foil a light spray with oil before placing over top to avoid the cheese from sticking to the top.