INGREDIENTS
1 1/2 lb
sweet potatoes
1
red bell pepper
1 small
yellow onion
2 tbsp
olive oil
1 tsp
ground cumin
1/2 tsp
garlic powder
3 tsp
chili powder
1 cup
quinoa
2 cups
vegetable stock
2 tbsp
lime juice
15 oz
corn
15 oz
canned black beans
10 oz
enchilada sauce
1/4 cup
cilantro
1 1/2 cups
sharp cheddar cheese
1 serving
avocado
1 serving
sea-salt