Quinoa and Sweet Potato Enchilada Pie

7 45 295
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 8
Quinoa and Sweet Potato Enchilada Pie
Health Highlights


1 cup Quinoa, uncooked (rinsed well)
2 cup Water
1 large potato Sweet potato (peeled and cubed)
2 cup Enchilada sauce, canned
1 cup Salsa, ready-to-serve
8 medium tortilla(s) Tortilla, corn
2 cup, shredded Cheddar cheese, sharp


  1. Preheat the oven to 350 degrees. Spread a small amount of the enchilada sauce in the bottom of a deep dish pie pan (a square or rectangle baking pan will likely work, also, but I’ve not tried it). Set aside.
  2. In a small sauce pan, bring the quinoa and water to a boil. Reduce the heat, cover, and simmer until the water is absorbed, about 13-18 minutes. Meanwhile, use a steamer basket to steam your sweet potato until it is tender, about 10 minutes. You may also boil the sweet potato cubes if you don’t have a steamer basket.
  3. When the quinoa and sweet potato are cooked, mix them together in a medium bowl. Add the enchilada sauce and salsa and mix well.
  4. To create your enchilada pie, start with a layer of 2-3 tortillas, cut in half as necessary to cover the bottom of the baking dish. Put 1/3 of the quinoa mixture on top of the tortillas. Top with 1/3 of the cheese. Add another layer of tortillas, 1/3 of the quinoa mixture, and another 1/3 of the cheese. Repeat one more time.
  5. Bake, uncovered, in the preheated oven for 30 minutes. Allow to stand a few minutes before serving. Enjoy!

Nutrition Facts

Per Portion

Calories 295
Calories from fat 108
Calories from saturated fat 60
Total Fat 12.0 g
Saturated Fat 6.6 g
Trans Fat 0
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 3.4 g
Cholesterol 32 mg
Sodium 771 mg
Potassium 398 mg
Total Carbohydrate 36 g
Dietary Fiber 5.1 g
Sugars 3.7 g
Protein 13.3 g

Dietary servings

Per Portion

Grain 2.0
Milk Alternative 0.6
Vegetables 0.5

Energy sources