This Sweet Potato, Quinoa and Black Bean Enchilada Casserole was one of my successful attempts to get the kids to eat sweet potatoes and actually like them.
1 cup quinoa
2 cups chicken broth (or vegetable for a vegetarian version)
2 (15 ounce) cans black beans, drained and rinsed
2 large sweet potatoes (about 4 cups), cubed and boiled until tender
1 cup onion, diced
2 cups red enchilada sauce
1 teaspoon cumin
9 corn tortillas, torn into about 8 pieces each
2 cups shredded cheese (I used Colby Jack)
Combine quinoa and chicken broth in a medium sized pan and bring to a boil. Reduce heat and simmer, covered, for 20 minutes, or until all the broth has been absorbed. In a large bowl combine all ingredients except cheese. Mix well and pour into a greased 9x13 inch baking dish. Sprinkle with cheese and bake at 350 for 30 minutes. Garnish with cilantro and sour cream, if desired.
Recipe from The Royal Cook - an original!
Linked on Serendipity and Spice and Whisk Away Wednesday.