Kristine's Kitchen · by Kristine Rosenblatt
Quinoa and Sweet Potato Enchilada Casserole
NUTRITION · PER SERVING80M COOK
CAL 20%·PRO 38%
CARBS 48G48% OF CAL
9G FIBER32G OTHER7G TOTAL SUGAR
FAT 16G36% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegetarian enchilada casserole with quinoa, sweet potatoes, black beans, and cheese in a tomato sauce. Hearty and flavorful comfort food you can feel good about eating.
mainmexicancasserolebeans♒ steamer🍲 stockpot🥧 baking dish🥄 saucepan🔥 ovengluten freevegetarian
View the full recipe on Kristine's Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tsp. olive oil
- ½ cup finely minced red onion (you can also chop ½ cup onion for the casserole)
- 2 cloves garlic (minced)
- 1 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 (about 2 cups))
- 15 oz. can black beans (rinsed and drained)
- 2 cups grated cheddar cheese
- ½ cup finely chopped red onion
- ¼ cup chopped fresh cilantro (plus more for garnish)
- Greek yogurt or sour cream (for serving (optional))
At a glance
PER SERVING · TIME 80M
CAL 20%·PRO 38%
CARBS 48G48% OF CAL
9G FIBER32G OTHER7G TOTAL SUGAR
FAT 16G36% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 20m
- Sodium
- 858mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 878mg
- Calcium
- 326mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 858MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.