Vegetarian Enchilada Casserole
  • 4 med sweet potatoes diced - no need to peel, use a brush to remove spots if needed
  • 2 cloves garlic, grated with your handy dandy microplane
  • 1 cup rinsed uncooked quinoa
  • 1 cup of frozen organic corn
  • 1½ cups low-sodium canned black bean
  • 1½ cups vegetable broth - I use Better Than Bouillon brand
  • 1 can diced tomatoes with green chillies (Rotel brand!)
  • 1 packet taco seasoning
  • Serve with Greek yogurt, raw cheddar cheese, lime
  1. Combine all the ingredients in slow cooker and stir well. Cook on high for 2 hours stirring occasionally or cook on low for 5 hours stirring occasionally. Serve with Greek yogurt, raw cheddar, and a squeeze of lime. Simplicity at it's best!!!
Recipe by Sprinkle with Love at