1 onion - chopped up
2 garlic cloves - minced
4 small sweet potatoes, peeled and chopped up
1 red bell pepper - chopped up
2 tsp cumin and chili powder
1/2 tsp salt and pepper
pinch of cayenne
1 can black beans, rinsed and drained
4 cups vegetable broth
2 TBS tomato paste
1 28 oz diced tomato
2 tsp lime juice
Directions
Stir in onions, garlic, sweet potatoes, red peppers in pot with vegetable broth.
Cook until soft (5-10 min.).
Add 2 cups cooked quinoa, black beans, tomato sauce, diced tomatoes and lime juice.
Bring to a boil, stirring occasionally, reduce heat to low and cook another 30-60 min.

Tuesday: Black Bean Enchiladas 
We used Sweet Potato Tortillas and omitted the cheese

Wednesday: leftovers

Thursday: Burgers, smashed potatoes and slaw