Sweet Potato Quinoa Enchiladas

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5 from 1 review

Sweet Potato Quinoa Enchiladas made with all gluten-free and dairy-free ingredients and made with a homemade enchilada sauce using bone broth!

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Total Time: 40 minutes

Yield: 4 1x




  • 3 medium organic sweet potatoes, washed and cut into half circles
  • 12 tablespoons avocado oil
  • 1/2 teaspoon black pepper
  • 1 cup cooked quinoa
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 8 tortillas of choice


  • 1 tablespoon avoado oil
  • 2 garlic cloves, chopped
  • 1 15-ounce can organic tomato sauce
  • 1/2 cup Bonafide Provisions Organic Bone Broth (any variety!)
  • 1 tablespoon maple syrup


  1. Preheat oven to 400 degrees and line a large baking sheet with parchment paper
  2. Toss the sweet potatoes in avocado oil, season with black pepper and bake for 20-25 minutes
  3. Begin making sauce by heating a large skillet with oil and garlic and stir over medium heat
  4. Add tomato sauce, bone broth, maple syrup and turn heat to a simmer and stir for a few minutes then remove from heat and pour into a bowl
  5. Mix together the quinoa with the cooked sweet potato and add in the cumin and garlic powder and mix well
  6. Add 1/3 cup enchilada sauce and mix again
  7. Pour 1/4 cup of the sauce onto the bottom of the pan and spread well to coat
  8. Take a tortilla and lay it down in the dish, fill it with quinoa sweet potato filling then roll it up with the seam side down and repeat for each tortilla
  9. Pour sauce over the top of the enchiladas the bake for 15 minutes in oven
  10. Serve with slice avocado and greens of choice! Feel free to add in your favorite protein too when making this


Will stay good in fridge for 3-5 days but tastes best day of. Do not freeze!

  • Author: Rachel