I am a huge fan of sweet potatoes, to say the least, so it always baffles me that my kids aren’t fans. They did come from me, after all. Granny even thinks sweet potatoes are pretty tasty little buggers, so it baffles me even more that the kids don’t like them. Especially since the kids think Granny is so incredibly cool. My 11 year old has even informed me that she likes her Granny more than she likes me. According to the 11 year old, her Papa is #1 on her “like” list with Granny coming in a very close #2. And if I’m lucky, I’m a very, very distant #3. On a good day.
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 (Why not try making your own?)
- 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 9×13 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!
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