- 1 large sweet potato, peeled and cubed
- 5 cloves of garlic, minced
- 1 cup uncooked quinoa, rinsed and drained
- 2 cups vegetable broth
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 1 teaspoon chili powder
- salt & pepper to taste
- 1 cup enchilada sauce
- 1 15-oz. can black beans, drained
- ½ cup corn kernels
- 1 14 oz. can diced tomatoes, drained
- 1 ¼ cup shredded cheese
- Optional toppings: avocados, sour cream/greek yogurt on top, parsley for garnish
- In a 12-inch nonstick skillet with a lid, heat 1 tablespoon of oil (I used coconut oil, you can use the oil of your choice) over medium heat and add the sweet potato and garlic, stirring together with the oil to coat. Cook for about 2 minutes, stirring and watching the garlic so it doesn’t burn.
- Add the quinoa, vegetable broth, salt, pepper, ground cumin, paprika and chili powder and stir to combine.
- Bring the mixture to a boil over high heat, then reduce the temperature to a simmer, cover, and continue to simmer to 15 minutes until most of the liquid has been absorbed by the quinoa and the quinoa has popped and begins to look fluffy.
- Add the enchilada sauce, black beans, corn kernels, and diced tomatoes. Stir in and cook for another 5 minutes until heated through.
- Sprinkle the cheese over the top of the dish and cover the skillet so that the cheese melts.
- Serve with optional garnishes such as parsley, avocados and sour cream/greek yogurt on top. Enjoy!
- This dish freezes well, but I would not add the cheese if I was freezing. After thawing, add the cheese when reheating the dish.
2. This dish tastes even better as leftovers!
3. Feel free to add in your own ingredients. You can add diced bell peppers, onions, anything in your fridge you need to finish!
Make it and tell us how you liked it! Post pictures too!