Quinoa and Sweet Potato Mexican Casserole

Servings: 4

• Cup cooked quinoa

• 1 15oz can black beans drained and rinsed

• 1 14.5oz can diced tomatoes

• 1 sweet potato peeled and diced

• 1/2 cup frozen corn

• 1 red onion diced

• 1 4.5oz can chopped green chilis drained

• 1/2tsp oregano

• 1/2tsp chili powder

• 1/2tsp onion powder

• 1/2tsp cumin

• Pepper to taste

• Sprinkle of red pepper flakes

• 1tbsp olive oil

• 1/2 cup shredded cheddar cheese

• Optional toppings: Black olives and cilantro

• Non stick cooking spray

1. Preheat oven to 375

2. add olive oil to pan with sweet potatoes and red onion. Sauté about 5 minutes.

3. Add onion powder, oregano, chili powder, cumin, red pepper, and pepper. Mix to combine

4. Add whole of can of diced tomatoes (do not drain)

5. Add quinoa

6. Sauté until sweet potatoes soften and onions become translucent.

7. Add frozen corn, green chilis and black beans. cook until corn is no longer frozen

8. Spray an oven safe dish with cooking spray and add mixture to dish

9. Top with cheddar cheese (add black olives and cilantro)

10. Bake for 20 minutes until cheese is melted and edges are bubbly