Mexican Sweet Potato Quinoa Casserole
Ingredients
The casserole
-
2
medium
sweet potatoes, peeled and cubed
-
1
medium
yellow onion, chopped
-
1
cup
white quinoa
-
1
12-oz. jar
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
-
to taste
cilantro
-
to taste
avocado
-
to taste
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 (estimated)
Servings
6
Calories
313
Total fat
2g
Total carbohydrates
60g
Total protein
14g
Sodium
20mg
Cholesterol
0mg
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