To give this Mexican trilogy a tasty closure, we could not leave aside some delicious enchiladas… So, here’s the recipe our friend @marina.delio shared on her site: Make sure to leave your thoughts in a comment on our Facebook page, and let us know if you’d like us to see similar recipes!
INGREDIENTS:
• 1 cup cubed sweet potato
• 1 cup cooked Quinta Quinoa
• 1 (15 oz.) can black beans, drained and rinsed
• 1/4 cup chopped yellow onion
• 1/2 teaspoon cumin
• 2 limes
• 8 oz. (2 cups) Sargento® Fine Cut Shredded 4 Cheese Mexican blend
• 6 (8-in.) tortillas
• 12 oz. mild red enchilada sauce
• 1 avocado, peeled, pitted and sliced or cubed
• fresh salsa
• 2 radishes, thinly sliced for garnish (optional)
PREPARATION:
• Preheat the oven to 400 degrees F. Place the cubed sweet potato on a baking sheet. Toss with a tablespoon of olive or coconut oil. Roast until tender, about 25 minutes. Reduce oven temperature to 350 degrees.
• In a medium bowl, stir together the quinoa, beans, onion, cumin, juice of 1/2 lime, and 1 1/4 cups of cheese.
• Pour a thin coating of enchilada sauce to coat the bottom of a 9 x 13 casserole dish. Fill tortillas with the quinoa mixture and roll them up. Place seam side down into the sauce-coated dish. Sprinkle the remaining cheese over the top. Bake until bubbly, about 30 minutes. Serve with avocado, salsa, and radish.
Loading...
