Quinoa and Kale Enchilada Stuffed Sweet Potatoes



I made quinoa and kale enchiladas recently and had leftover filling and sauce. I wasn't about to throw away the leftovers, so I decided to have them for lunch over a sweet potato.


You can definitely make this filling and put it into tortilla wraps and bake it as an enchilada, but I loved it over the sweet potato. A sweet potato is also loaded with nutrients, it's a lot healthier than having this filling wrapped in bread.


Full of protein from the quinoa and black beans and vitamins and nutrients from the kale and sweet potato, this meal has everything you need to feel great and healthy!

Quinoa and Kale Enchilada Stuffed Sweet Potatoes:
(recipe adapted from: http://food52.com)

Filling:
2 cloves garlic, minced
1 small yellow onion, diced
3/4 pounds baby bella mushrooms, diced
1/2 cup diced green chilis
3 cups kale, chopped
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 1/2 cups black beans
1 1/2 cups quinoa, cooked
6 sweet potatoes

Enchilada Sauce:
1 tablespoon olive oil
1 cup onion, diced
2 cloves garlic, minced
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1 14 oz can fire roasted diced tomatoes
1 teaspoon maple syrup
1/3 cup water
salt, to taste
  1. For the enchilada sauce, heat the olive oil in a large skillet. Saute the onion until soft, about 5 minutes. Add in the garlic and cook for another few minutes.
  2. Add the chili powder, cumin, oregano, tomatoes, salt and maple syrup.
  3. Transfer the sauce to a food processor and blend until combined. Set aside.
  4. Preheat the oven to 400°.
  5. Wash the sweet potatoes and using a fork, poke holes all over the surface of the sweet potato. Place the potatoes on a baking sheet and bake for one hour, until fork tender.
  6. Heat 1 tablespoon of olive oil in a large pot over medium heat. Saute the onion and garlic for about 7 minutes. Add in the mushrooms and cook until softened.
  7. Add the chilis and kale. Allow the kale to wilt slightly. Stir in the cumin, salt, black beans and quinoa. Stir until well incorporated. Remove from heat and set aside.
  8. When the sweet potatoes are done, cut them in half and place the filling on top. Top with the enchilada sauce and return to the oven for about 10 minutes, until everything is warmed through. Serve and enjoy!

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