Grammy's Kitchen · Enchiladas · Quinoa and Sweet Potato Enchilada Casserole
One of 122 enchiladas recipes we measured
It ranks #5 of 122 for heat level among the enchiladas recipes we compared.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.
| this recipe | typical | |
|---|---|---|
| fat | 1% | 0% |
| protein add | 100% | 100% |
| salt | 0% | 0% |
| aromatics | 25% | 6% |
| vegetables and beans | 118% | 1% |
| liquid | 18% | 39% |
Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 4 g | 1 tsp. olive oil |
| 80 g | 1/2 cup finely minced red onion (you can also chop 1/2 cup onion for the casserole) |
| 6 g | 2 cloves garlic (minced) |
| 8 g | 1 tbsp. chili powder |
| 3 g | 1/2 tbsp. cumin |
| 2 g | 1/4 tsp. salt |
| 425 g | 15 oz. can tomato sauce |
| 118 g | 1/2 cup water |
| 1 cup uncooked quinoa (rinsed well) | |
| 340 g | 2 small sweet potatoes (peeled and cut into 1/2-inch cubes (about 2 cups)) |
| 425 g | 15 oz. can black beans (rinsed and drained) |
| 226 g | 2 cups grated cheddar cheese |
| 80 g | 1/2 cup finely chopped red onion |
| 25 g | 1/4 cup chopped fresh cilantro (plus more for garnish) |
| Greek yogurt or sour cream (for serving (optional)) |
Method: 6 steps, published by kristineskitchenblog.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.