Tuesday, July 29, 2014

Clean: Mexican Sweet Potato Casserole

Clean Mexican Sweet Potato Casserole

I wanted to share another recipe that I recently stumbled upon and tweaked a little.
This will definitely be something I make often. I loved it and so did the family! 
Plus, who knew eating clean would be so pretty. 

1 pound ground turkey, cooked
1 cup quinoa, cooked
2-15 oz cans black beans, drained and rinsed
1 large onion, chopped
3 cups asparagus, cut into 1-inch pieces
2 large sweet potatoes thinly sliced or grated
1-12 oz jar salsa
1 cup frozen corn
3 tbsp diced jalapeƱos (more or less depending on how spicy you like things)
1 tbsp cayenne pepper
1 cup Mexican style low-fat cheese, shredded (I did half with cheese for my hubby, no cheese for me)
1 sliced avocado, for topping
Preheat oven to 350 degrees.
Peel and then thinly slice the sweet potatoes
Mix quinoa, beans, onion, asparagus and salsa with sweet potato and spread into a 9×13 pan. 
Top with cheese and bake, uncovered, for 35-40 minutes.
Allow to sit for 10 minutes prior to serving. 
Serve with sliced avocado and enjoy!

This turned out yummy and was full of awesomely healthy stuff.
I ate the leftovers for days and it just got better as all the flavors continues to mix together more!! 

Let me know what you think if you try it! 
Ashley M

No comments:

Post a Comment