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Article: Vegetarian Enchiladas with Sweet potatoes and Quinoa

Vegetarian Enchiladas with Sweet potatoes and Quinoa

Vegetarian Enchiladas with Sweet potatoes and Quinoa

Looking for an amazing vegetarian dinner?  Look no further! This recipe comes together very quickly and is out of this world delicious.  The homemade enchilada sauce is super fast and easy to make and doesn't have any added sugar or preservatives that are found in store bought varieties. It is loaded with vegetables, great sources of proteins and vibrant spices.  Feel free to jack up the heat in this meal by adding jalapenos or cayenne!   10 minutes before taking out of the oven, I topped my casserole with blue corn tortillas and shredded cheese.  Skip this step for a vegan meal or substitute vegan cheese of your choice.

I served it on a bed of romaine, with chunky avocados splashed with lime juice and cilantro, and a dollop of plain Greek Yogurt.


  • 2 sweet potatoes, peeled and cut into 1 inch cubes
  • 1 zucchini, quartered lengthwise and cut into 1" wedges
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1/2 red onion, cut into chunks
  • 5 Campari or plum tomatoes, cut into large chunks
  • 3T fresh cilantro
  • 1 cup frozen corn
  • 1 can black beans, rinsed and drained
  • 1 cup dry tri-colored quinoa
  • 2 cloves garlic, chopped
  • 4T The Furies EVOO
  • 1/2 t cumin
  • 1-2 cups Enchilada Sauce, recipe to follow
  • 2 cups vegetable or bone broth
  • salt and pepper to taste 
  • 1 cup blue corn tortillas, roughly crumbled
  • 1/2 cup sharp cheddar, grated
  • 1/2c cup pepper jack, grated

Enchilada Sauce Recipe & Directions:

  • 3T The Furies EVOO
  • 2T flour (use your choice of flour, gluten-free works too)
  • 1T  chili powder
  • 2t  cumin
  • 1/2t garlic powder
  • 1t The Furies Greek Mountain Oregano
  • 1/4t turmeric
  • 1/2t cinnamon
  • 1/2t hot Hungarian Paprika - regular paprika can be substituted
  • 2t cilantro (frozen or dried)
  • 1/2t salt and pepper
  • 2T tomato paste
  • 2 cups vegetable broth 
  • 1t apple cider vinegar

Measure all spices in to bowl, stir flour into spice mix.  Have the rest of the ingredients on hand as the sauce comes together quickly. Heat EVOO in a medium sauce pan, until sizzling.  Pour in spice and flour mix and stir constantly with a whisk until the colors deepen.  Whisk in tomato paste and then slowly pour vegetable stock into pan, continuing to stir constantly to remove any lumps.  Raise heat and let sauce cook and thicken for 5 minutes, stirring frequently.  Let sauce cool while you assemble the rest of the casserole.  It will continue to thicken, yielding approximately 1.5 cups of enchilada sauce.


  • Preheat oven to 400' F
  • Line baking sheet with parchment paper, toss sweet potatoes with 2T EVOO, cumin, salt and pepper.  Bake for 10-15 minutes, until tender but not cooked thoroughly,  
  • In a 13x9x3" baking dish, combine peppers, zucchini, onions, garlic, cilantro and sweet potatoes.  Coat with remaining 2T of EVOO and continue to bake for 10 minutes.

Remove from oven and stir in corn, black beans, dry quinoa, and enchilada sauce.  Add vegetable or bone broth and stir.  Place back in oven and bake for 30-35 minutes, stirring after 15 minutes to make sure quinoa cooks evenly.  Add more stock if needed to keep saucy.

After 30 minutes, remove from oven and top with blue corn tortilla chips and shredded cheese.  Finish baking for additional 10 minutes until cheese is melted.  

 This recipe was inspired by:











This dish was inspired by one made by @dishingoutheatlh Quinoa Enchilada Bake 

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