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This Sweet Potato Quinoa Enchilada Bake is a simple weeknight dinner idea that is plant-based, easy and totally delicious | ThisSavoryVegan.com #thissavoryvegan #weeknightdinners #enchiladacasserole

Sweet Potato Quinoa Enchilada Bake

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This Sweet Potato Quinoa Enchilada Bake is a simple weeknight dinner idea that is plant-based, easy and totally delicious!
Course Main Course
Cuisine Mexican
Keyword black beans, casserole, enchiladas, healthy dinner, meal prep, sweet potatoes, weeknight dinner
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 8
Calories 364

Equipment

Ingredients

FOR THE VEGGIES

FOR THE QUINOA

  • 1 cup white quinoa rinsed
  • 2 cups broth or water

FOR THE CASSEROLE

  • 12 ounces salsa verde homemade or store-bought
  • 4 ounces vegan cream cheese I used Kite Hill
  • 1 15-ounce can black beans drained and rinsed
  • 1 cup corn
  • 1 tablespoon taco seasoning
  • 12 ounces red enchilada sauce
  • 6 corn tortillas cut in triangles
  • non-dairy yogurt, avocado, cilantro, cabbage, lime wedges, hot sauce optional, for serving

Instructions

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  • Add all of the veggie ingredients to the baking sheet and toss to coat. Spread out in an even layer and place in the oven for 30 minutes, flipping halfway. Remove from the oven.
  • While the veggies are cooking, add the quinoa and broth to a pan and bring to a boil. Cover, lower the heat and simmer for 20 minutes, or until the liquid is absorbed. Fluff with a fork.
  • Combine the salsa verde & cream cheese in a mixing bowl and whisk until combined.
  • Grease a 9"x13" baking dish. Add the cooked quinoa, roasted veggies, beans, corn, taco seasoning & enchilada sauce to the baking dish and gently toss to combine. Taste and adjust seasonings as needed. Layer the tortillas on top and pour the cream cheese mixture over the tortillas. Spread in an even layer. Place in the oven (uncovered) and bake for 15 minutes - for a crispier top, switch to broil for the last couple minutes.
  • Remove from the oven, spoon onto plates and add the optional toppings.

Video

Notes

FOR FREEZING: Prepare the casserole (up until baking), allow to cool completely, cover and place in the freezer. To reheat, bake, covered, in a 425 degree oven for 30 minutes. Remove the foil and cook for another 15 minutes, or until the top is bubbly and slightly browned.

Nutrition

Calories: 364kcal | Carbohydrates: 55g | Protein: 11g | Fat: 12g