Mexican Sweet Potato & Quinoa Casserole
Author: Bryanna @ wholesomelyfit.com
Recipe type: Dinner
Cuisine: Mexican
Serves: 6
- 1½ c quinoa
- 1 large sweet potato or 2 small, baked & cut into chunks (no skin)
- 1 15 ounze can black beans, drained
- ½ c sweet yellow onion, chopped
- 1 red bell pepper, chopped
- 2 c frozen corn, thawed
- 1 avocado, peeled, seeded & cut into chunks
- 3 cups spinach, packed
- ½ - 1 c shredded vegan cheddar cheese or mexican blend cheese
- ½ c salsa (your favorite brand)
- 2 tsp cumin
- ½-1 tsp cayenne pepper
- 1 tsp chili powder
- salt & pepper to taste
- 1 c cilantro (optional)
- Cook quinoa according to package directions in a large sauce pan.
- Meanwhile, saute onions in a medium skillet with coconut oil. About 5 minutes.
- Add the bell pepper and saute for another 5 minutes.
- Once quinoa is done, add the thawed corn, black beans, avocado, onions, bell pepper, cooked sweet potato, and spinach.
- Let the mixed in ingredients warm up, then add the cheese, spices, and salsa.
- Keep on low. The quinoa should be hot enough to heat the rest of the ingredients.
- Top with cilantro and enjoy.
- You can bake in the oven as well for 20 minutes.
Recipe by Wholesomely Fit at https://wholesomelyfit.com/2015/02/13/10-uses-coconut-oil-dont-involve-food/
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