Quinoa, black beans, corn, sweet potato, red pepper, and cheese filling in whole-wheat tortillas and smothered with an avocado-cilantro green chili enchilada sauce.
You guys. I have a new favorite dinner.
It starts with cream cheesy sweet potatoes, corn, black beans, quinoa, and a sweet red pepper wrapped up in a tortilla and ends with a creamy avocado, cilantro, and green chili sauce smothered all over with some pepperjack cheese to top. Gahhhh.
You know when flavors just mesh in a perfect happy way? Yes. That’s what happened with these enchiladas. These flavors were meant to be together.
The green chili sauce on top is pretty mild, but you can add a small can of green chilies if you’d like to spice it up a bit. The sauce gets all creamy from the avocado and Greek yogurt. A bit of kick from the lime and a touch of citrus from the cilantro. It’s deeeelightful.
However, if you aren’t on board with the whole yogurt-in-my-dinner-dish, you can substitute a low-fat sour cream. No biggie.
And quinoa? Love it or hate it? I love the light and fluffy texture of quinoa and I think it complements the vegetables and beans perfectly for this dish. I don’t think quinoa has a whole lot of flavor so I always mix in about a teaspoon of tomato bouillon. It add so much flavor! But if you aren’t a fan, brown rice will be great as well.
As delicious as these enchiladas are, I wasn’t a huge fan of them re-heated the next day. I would recommend making just as much as you are going to need for the night and then package the leftovers separately. When you want the leftovers: put together the sweet potato & quinoa mixture into the tortilla, roll it up, put the sauce & cheese on it, and heat it up in the microwave.
- 1 and 1/2 small sweet potatoes (about 2 cups chopped) , washed and dried
- 1/2 cup quinoa rinsed and cooked (can sub brown rice)
- 4 ounces 1/3 less fat cream cheese
- 3/4 cup sour cream separated
- 1 can (10.5 ounces) green chili enchilada sauce
- 1 can (15 ounces) black beans rinsed and drained
- 1 cup corn
- 1 red bell pepper chopped
- 2 tablespoons lime juice separated
- 1 large ripe avocado
- 1/2 cup + 2 tablespoons cilantro separated
- 10 whole-wheat tortillas
- 1/2 cup pepperjack cheese shredded
Preheat the oven to 350 degrees F.
Following package directions, combine 1/2 cup of quinoa or brown rice with 1 cup of water and cook according to package directions.
With a fork, poke holes in the sweet potatoes and place them on a plate in the microwave. Microwave for 5-8 minutes or until the sweet potatoes are tender. Remove and let cool.
Meanwhile in a blender or large food processor, combine 1/2 cup sour cream, 1 tbsp. lime juice, avocado, 1/2 cup cilantro, and the green enchilada sauce. Blend until fully incorporated.
Remove the skins from the sweet potato (they should easily peel off) and combine the potatoes with 1/4 cup sour cream and 4 tbsp. cream cheese. With hand mixers, beat until all incorporated.
Stir in the cooked quinoa, black beans, corn, red bell pepper, and remaining lime juice. Mix together.
Evenly fill 10 tortillas with the filling and roll up the tortillas.
Place the filled and rolled tortillas tightly next to each other in a 9 x 13 pan.
Cover with the avocado and cilantro sauce. Top with cheese.
Cover with foil and bake for 20-25 minutes.