Mexican Sweet Potato & Quinoa Casserole
Author: 
Recipe type: Dinner
Cuisine: Mexican
Serves: 6
 
An easy dinner great for the whole family.
Ingredients
  • 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)
Instructions
  1. Cook quinoa according to package directions in a large sauce pan.
  2. Meanwhile, saute onions in a medium skillet with coconut oil. About 5 minutes.
  3. Add the bell pepper and saute for another 5 minutes.
  4. Once quinoa is done, add the thawed corn, black beans, avocado, onions, bell pepper, cooked sweet potato, and spinach.
  5. Let the mixed in ingredients warm up, then add the cheese, spices, and salsa.
  6. Keep on low. The quinoa should be hot enough to heat the rest of the ingredients.
  7. Top with cilantro and enjoy.
  8. 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/