Sweet Potato and Black Bean Enchilada Bake

Ingredients

• Sweet Potato (400 g)
• Quinoa (275 g)
• Black Beans (16 oz)
• Cauliflower (340 g)
• Pepper (250 g)
• Onions (100 g)
• Kale (85 g)
• Enchilada Sauce (16 oz)
• Mexican Cheese Blend (84 g)
• Low Fat Plain Greek Yogurt (180 g)
• Avocado (150 g)
• Young Green Onions (0.25 cup, chopped)
• Cilantro (3 sprigs)

Instructions

1. Preheat the oven to 350 degrees. Spray a 9 x 13” baking dish with cooking oil spray.
2. In a large mixing bowl, add the cooked sweet potatoes, quinoa, beans, cauliflower rice, pepper and onion mix and kale. If using frozen cauliflower rice and pepper/onion mix, break it up using a spoon or your hands so there are no big chunks before adding to the mixing bowl.
3. Using a large spoon or your hands, gently mix everything until well-combined.
4. Transfer the veggie mixture into the baking dish and flatten using a spatula and cover veggies with the enchilada sauce (you’ll use the whole jar).
5. Bake for 35 minutes. Remove from the oven and top with shredded cheese. Bake for an additional 10-15 minutes or until the cheese has melted.
6. Remove from the oven and let cool for 5 minutes. Portion into six servings, garnishing each with 30g of Greek yogurt, 25g of avocado and a sprinkle of green onions and cilantro.