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Mexican Lasagna with Black Beans, Quinoa and Sweet Potatoes (Yams)
ROGERSTOUTENBURG18Ingredients
60Minutes
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Description
This is a casserole dish using corn tortillas and a black bean, quinoa, sweet potato (yam), salsa mixture as the layers. The recipe below is scaled for a 13 X 9 dish and serves 4-6
Ingredients
US|METRIC
4 SERVINGS
- 10 corn tortillas (cut in half)
- 2 lb. salsa (6 0z of, Costco Organic Salsa or any of your favorite salsa)
- 2 cans black beans
- 1/2 lb. sweet potatoes (I use Yams)
- 1 1/2 cups quinoa (uncooked)
- 1 yellow onion (Large, diced)
- 1 red bell pepper (large, diced)
- 1 jalapeno pepper (seeded and diced)
- 3 garlic (gloves of, minced)
- 2 Tbsp. olive oil
- 2 tsp. chili powder
- 1 tsp. ground oregano
- 1 tsp. ground cumin
- 1 tsp. salt
- 1 cup chopped cilantro
- 1 Tbsp. corn meal
- 16 oz. shredded cheddar cheese (or any cheese)
- avocado (optional)
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Directions
- Preheat the oven to 350F. Lightly grease a 13 X 9 oven safe dish
- Cook the Quinoa. (Boil 3 cups of water. Add Quinoa. Simmer covered for 12 mins. Turn off the heat. Stir with a fork a few turns. Cover and let sit for 15 minutes.
- While the Quinoa cooks, heat the olive oil in a large sauce pan over medium heat. add the Onion, Bell Pepper, Sweet Potato, Jalapeño and garlic. Saute until soft, about 8-10 mins. Add chili powder, oregano, cumin, and salt. Cook another 2 minutes then remove from heat.
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