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Those of you who don’t have that luxury right now, imagine for a minute you only had to cook for yourself tonight. What would you prepare? Is there something you love that the rest of your family isn’t that into?
I’d make a vegetarian Mexican dish. Something like this Quinoa and Sweet Potato Enchilada Pie. It’s easy enough that I wouldn’t have to spend a whole night cooking for myself, and it’s full of all the flavors and things that I love. 
Sweet potatoes and quinoa work together to make an outstanding filling for this healthy enchilada pie. Did you see those layers?! No one can accuse this vegetarian main dish of being skimpy. It will fill you right up.
I made my own enchilada sauce for this (a variation of this recipe), but you can use a canned version, too. Just remember that your flavoring will largely depend on what sauce and salsa you use. If you like things hot and spicy, choose accordingly. You make make this mild if that’s how you roll, too.
This is definitely a healthy and easy dinner recipe. Whether you make it for yourself or your whole family, I hope you love it!
Quinoa and Sweet Potato Enchilada Pie
- Total Time: 65 minutes
- Yield: 8 servings 1x
Description
A healthy and easy dinner recipe for the whole family
Ingredients
1 cup dry quinoa, rinsed well
2 cups water
1 large sweet potato, peeled and cubed
2 cups enchilada sauce
1 cup salsa
8 small tortillas, corn or whole grain flour (I used these)
2 cups shredded cheddar cheese
Instructions
Preheat the oven to 350 degrees. Spread a small amount of the enchilada sauce in the bottom of a deep dish pie pan (a square or rectangle baking pan will likely work, also, but I’ve not tried it). Set aside.
In a small sauce pan, bring the quinoa and water to a boil. Reduce the heat, cover, and simmer until the water is absorbed, about 13-18 minutes. Meanwhile, use a steamer basket to steam your sweet potato until it is tender, about 10 minutes. You may also boil the sweet potato cubes if you don’t have a steamer basket.
When the quinoa and sweet potato are cooked, mix them together in a medium bowl. Add the enchilada sauce and salsa and mix well.
To create your enchilada pie, start with a layer of 2-3 tortillas, cut in half as necessary to cover the bottom of the baking dish. Put 1/3 of the quinoa mixture on top of the tortillas. Top with 1/3 of the cheese. Add another layer of tortillas, 1/3 of the quinoa mixture, and another 1/3 of the cheese. Repeat one more time.
Bake, uncovered, in the preheated oven for 30 minutes. Allow to stand a few minutes before serving. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: main meal
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 203
- Sugar: 3.1g
- Sodium: 575.9mg
- Fat: 3.1g
- Carbohydrates: 23.1g
- Protein: 5.1g
I love this recipe! I usually add black beans, too. Everyone loves it – thanks for sharing!
You’re welcome! Thanks for letting me know your family enjoys it!
Love this different take on enchiladas! Great combo of quinoa and sweet potato – YUM!
Thanks Phoebe!
Pie of dreams right here! I love sweet potato and quinoa together too and this pie is playing a real tune to my heart strings. So healthy, filling and tasty!! Hope you had a great weekend, m’dear!
This looks amazing! I love how healthy and filling it is. And it doesn’t matter who I’m cooking for, Mexican always manages to find a way in. 😉
My kiddos think black pepper is too spicy, so I have trouble serving them Mexican food. Someday, hopefully!
You added quinoa, that’s such a nice touch, I like how easy this is, healthy, great flavors and looks and taste probably like a gourmet dish!
Thanks Katalina!