Black Bean Enchilada Quinoa

• 1 cup Quinoa, Rinsed
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 1 whole Sweet Potato, Peeled And Cut Into 1/2 Inch Pieces (optional)
• 2 cups Corn, Fresh Or Frozen
• 1 can (14 Oz. Size) Diced Tomatoes
• 1 package (about 1 Oz. Size) Taco Seasoning
• 1 can (10 Oz. Size) Red Enchilada Sauce
• 1/2 cups Water
• 2 cups Chopped Kale Or Spinach (optional)
• 1/2 cups Cheese, Mexican Blend Or Cheddar
• Green Onions, Avocado, Sour Cream, Squeeze Of Lime Or Salsa, For Topping (optional)

1. In a large skillet (or Dutch oven), combine rinsed quinoa, black beans, sweet potato, corn, tomatoes, seasoning, enchilada sauce, and water.
2. Bring to a boil, cover, reduce heat and simmer until quinoa is done, about 1520 minutes, stirring occasionally.
3. If necessary, add additional water.
4. Stir in kale and cheese.
5. Serve with desired toppings.

quinoa, black beans, sweet potato, corn, tomatoes, red enchilada sauce, water, or spinach, cheese, green onions

Taken from tastykitchen.com/recipes/special-dietary-needs/vegetarian/black-bean-enchilada-quinoa/ (may not work)