Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Quinoa and Sweet Potato Enchilada Pie--this is a delicious easy and healthy dinner recipe!

Quinoa and Sweet Potato Enchilada Pie


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Description

A healthy and easy dinner recipe for the whole family


Ingredients

Scale

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