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.
Ingredients:
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 jalapeños (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
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 jalapeños (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
Directions:
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.
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
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