Name: Mexican Sweet Potato Quinoa Casserole
Prep time: 10 min
Cook time: 1 h 10 min
Total time: 1 h 20 min
Yield: 6
Cuisine: Mexican American
Ingredients: 2 medium sweet potatoes, peeled and cubed; 1 medium yellow onion, chopped; 1 cup white quinoa; 1 12-oz. jar of salsa; 1 15-oz. can diced tomatoes; 1 4-oz. can green chilis; 2 15-oz. cans black beans; 3 tablespoons DIY taco seasoning; 3 cups vegetable broth; Optional toppings: cilantro, avocado, and lime

Ingredients

2 medium sweet potatoes, peeled and cubed
1 medium yellow onion, chopped
1 cup white quinoa
1 12-oz. jar of salsa
1 15-oz. can diced tomatoes
1 4-oz. can green chilis
2 15-oz. cans black beans
3 tablespoons DIY taco seasoning
3 cups vegetable broth
Optional toppings: cilantro, avocado, and lime

Instructions

Preheat the oven to 375ºF and spray a large casserole dish with non-stick cooking spray.
Place all ingredients into the casserole dish and mix well. Cover with tin foil and place in the oven for 30 minutes.
Remove from oven, stir, recover with tin foil, and place back in the oven for 40 more minutes.
Remove from oven and let sit for 10 minutes, covered, before serving.
Serve with cilantro, avocado, and lime juice.

Nutrition Facts

Serving Size: 1/6 Calories: 313 Sugar: 7 Fat: 2 Carbohydrates: 60 Fiber: 14 Protein: 14

Author: Lee HershCategory: CasseroleMethod: OvenCuisine: Mexican AmericanDiet: Vegetarian

Keywords: quinoa casserole