Mexican Sweet Potato Quinoa Casserole Food

MEXICAN SWEET POTATO QUINOA CASSEROLE

Steps:

• 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.

SLOW COOKER MEXICAN QUINOA CASSEROLE

Steps:

• Add water, quinoa, chopped sweet potato, black beans, salsa, bell pepper, yellow onion, green onion, cilantro and taco seasoning in your slow cooker. Stir to combine.
• Cover and cook on high for 2-3 hours or on low for 4-6 hours, or until the liquid is absorbed and quinoa is cooked.
• Remove the lid and stir. Taste and adjust seasoning by adding salt and pepper, if necessary. Stir in 1 cup of cheese and sprinkle 1 cup on top. Put the lid back on and cook until the cheese melts, about 10-15 minutes. Serve warm with desired toppings and tortilla chips if using.

MEXICAN-INSPIRED SWEET POTATO CASSEROLE

Steps:

• Preheat the oven to 350°F, then lightly grease an 8x10" casserole dish.
• In a large skillet, warm the olive oil over medium heat. Add the onion and cook for about 3 minutes, until translucent. Next add the bell peppers, jalapeño, corn, chili powder, cumin, and salt then stir and continue to cook for another 5-7 minutes. Remove from heat, stir in the salsa and beans, then set aside.
• Layer half of the spiralized sweet potatoes in the bottom of the baking dish then cover with half of the vegetable mixture and top with 1 cup of the cheese. Finish with the remaining sweet potatoes, vegetables and cheese, then cover with foil and bake for 30 minutes.
• Remove the foil, set the oven to broil and cook for about 5 more minutes, just until the cheese is lightly browned. Allow to cool for 5-10 minutes, then garnish with diced tomatoes, avocado and cilantro before serving.

MEXICAN QUINOA CASSEROLE

Steps:

• Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a skillet over medium-high heat. Saute green bell peppers and onion until softened, 5 to 7 minutes.
• Mix chicken breasts, black beans, tomatoes, cream of chicken soup, half the Cheddar cheese, sour cream, chili powder, and cayenne pepper together in a bowl.
• Place 1/2 the tortillas in the bottom of a baking pan. Spoon half the chicken mixture on top. Add the remaining tortillas and top with remaining chicken mixture. Sprinkle remaining Cheddar cheese on top.
• Bake in the preheated oven until set, about 45 minutes.

MEXICAN QUINOA CASSEROLE

Steps:

• 1. Preheat oven to 400 degrees Farenheit.
• 2. In a large bowl, mix together the first seven ingredients, tomatoes through quinoa.
• 3. Pour into a 2 quart baking dish and cover with foil. Bake for 30 minutes. Remove from oven and stir. Replace foil and bake another 30 minutes.
• 4. While quinoa mixture is baking, prepare ground beef with taco seasoning and water. Simmer until water has evaporated.
• 5. When quinoa mixture has finished baking, remove from oven and fluff with a fork. Stir in taco seasoning beef. Top with cheddar cheese and run under broiler until cheese is melted and bubbling.
• 6. Serve with optional sour cream, chopped cilantro and lime juice squeezed over.