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Crispy Sweet Potato Veggie Enchiladas

Kristina Sloggett
  • minutes
  • Serves

INGREDIENTS

1 cup

dry quinoa, rinsed

1 cup

vegetable juice

1/2 cup

vegetable broth

3

cobs fresh corn, cut from cob (about 1½ cups)

1 lb

fresh broccoli florets, chopped (one small tree)

1/3

package

Crispy Sweet Potato Puffs

chipotle tomato cream (recipe follows)

4

large gluten free tortillas