There is only one thing better than Mexican recipes, and it’s gluten-free, healthy and plant-based Mexican recipes! If you’re into all these: this post is for you. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Time: 45min ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Servings:4 ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Difficulty: medium
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Ingredients: ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup of cooked #QuintaQuinoa ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 Large sweet potatoes ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tablespoon of olive oil ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/4 cup of chopped red onion 1⠀⠀⠀⠀⠀⠀⠀⠀⠀
/4 cup of chopped bell pepper ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 cup of frozen soft corn ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 cup of black beans, drained y rinsed (Canned is ok!) ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 tablespoon of chili powder ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 teaspoon of cumin ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/2 teaspoon smoked paprika ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Salt to taste ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Optional toppings: avocado, cilantro, tahini and/or hot sauce
Preparation: ⠀⠀⠀⠀⠀⠀⠀⠀⠀
1.Preheat the oven to 400F. Set a baking sheet and put the sweet potatoes inside, previously pricked with a fork. Bake the potatoes for 40min. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
2.While the potatoes are ready, place a skillet on the stove and set the heat over medium-high. When the oil is hot, add the onion and pepper, and sauté until its tender and onion get transparent. When it’s ready, add the corn, Quinta Quinoa, black beans and spices. Cook everything, stirring from time to time, for 5 minutes. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
3.When the sweet potatoes are ready (try pricking it and they should be tender and soft), take the sheet out and let it cool for 5 min. Cut every potato in half and place each on a plate. Scoop out the potatoes pulp, mix it in a bowl with the Quinta Quinoa mixture and then fill the potatoes boats with it. Here is when you can use optional toppings like square chopped avocado, a drizzle of tahini and/or hot sauce or some cilantro leaves! We’re 100% sure you won’t resist making this recipe over and over once you’ve tried it! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Recipe: @simplyquinoa ⠀⠀⠀⠀
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