Step 1

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.

Step 2

Add the quinoa, vegetable broth, salt, pepper, ground cumin, paprika and chili powder and stir to combine.

Step 3

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.

Step 4

Add the enchilada sauce, black beans, corn kernels, and diced tomatoes. Stir in and cook for another 5 minutes until heated through.

Step 5

Sprinkle the cheese over the top of the dish and cover the skillet so that the cheese melts.

Step 6

Serve with optional garnishes such as parsley, avocados and sour cream/greek yogurt on top. Enjoy!