Name: One-Pan Quinoa Enchilada Bake
Prep time: 22 min
Cook time: 52 min
Total time: 75 min
Yield: 6 servings
Ingredients: 4 cup sweet potato ((about 2 medium sweet potatoes) (no need to peel)); 2 tbsp extra-virgin olive oil (divided); 0.75 tsp chilli powder (divided); 0.5 tsp kosher salt (divided); 0.5 tsp ground cumin (divided); 0.5 tsp garlic powder; 2 null bell peppers (roughly chopped (I use one red and one yellow)); 0.5 null red onion (roughly chopped); 1 cup quinoa (dry); 2 cup vegetable broth; 1 jar enchilada sauce ((15-oz.) can or jar); 1 can black beans ((15-oz.) can, drained and rinsed); 0.66 cup frozen corn ((optional)); 1 cup vegan cheese shreds (freshly grated); null null avocado (sliced); null null fresh cilantro; null null plant yogurt; null null vegan sour cream

Instructions

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1

Preheat oven to 400ºF. Place sweet potato (4 cup) in a 13x9-inch baking pan; toss with extra-virgin olive oil (1 tbsp), chilli powder (0.5 tsp), kosher salt (0.25 tsp), and ground cumin (0.25 tsp). Bake for 15 minutes.
2

Remove pan from oven and add peppers (2 bell) and onion (0.5 red). Toss with remaining extra-virgin olive oil (1 tbsp), chilli powder (0.25 tsp), kosher salt (0.25 tsp), ground cumin (0.25 tsp), and garlic powder (0.5 tsp). Place pan back in the oven and bake for another 15 minutes.
3

Remove pan from oven and add quinoa (1 cup), frozen corn (0.66 cup), black beans (1 can), vegetable broth (2 cup), and enchilada sauce (1 jar). Stir well to make sure all ingredients are evenly distributed. Place pan back in the oven and bake for 30 to 40 minutes, stirring once halfway through, until quinoa is fully cooked.
4

Remove pan from oven and sprinkle vegan cheese shreds (1 cup) overtop. Place back in the oven for 8 to 10 minutes, until cheese is melted. Garnish with sliced avocado, fresh cilantro, plant yogurt, and/or vegan sour cream, if desired.