Sweet Potato Quinoa & Veggie Enchilada Bake

Step 1

Rinse quinoa and place it in a small pot with 1 cup of water.  Bring to a simmer and cook until water is absorbed and quinoa is cooked through, about 15 minutes.  Set aside.

Step 2

Pre-heat oven to 375 degrees F.  On a large baking sheet, toss together the cubed sweet potato with 2 teaspoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper.  Bake sweet potato for 20 minutes.

Step 3

While sweet potato is baking, add all the diced bell peppers, zucchini and onion to a bowl and toss with 1 teaspoon olive oil and a pinch of salt and pepper.

Step 4

Add the vegetables to the sweet potatoes, stir and make sure they’re in an even layer.  Place back into the oven 10 minutes.

Step 5

Increase the oven temperature to 400 degrees F.  Place the sweet potatoes and veggies into a large baking dish and stir in the cooked quinoa, black beans, corn, 3/4 cup of the cheese, enchilada sauce, spices, 1 teaspoon salt and 1/2 teaspoon pepper.  Top with the remaining 1/4 of the cheese and place back in the oven until heated through and cheese is melted, 10-15 minutes.

Step 6

Top with your favorite garnishes and enjoy!