Mexican Stuffed Pepper Casserole

Ingredients

• 1 medium sweet potato, cubed (250g)
• 1 medium onion, chopped (125g)
• 2 medium bell peppers, chopped (180g)
• 1 can black beans (260g)
• 1 cup canned corn (175g)
• 1/2 cup dry quinoa (100g)
• 1 cup salsa (225g)
• 1 cup canned diced tomatoes and it’s juices (210g)
• 1.5 cup vegetable broth (375ml)
• 1 tbsp taco seasoning
• 1/2 tsp salt
• 1/4-1/2 tsp pepper
• vegan cheese
• cilantro
• avocado
• vegan sour cream
• limes

Instructions

1. 1

   Preheat oven to 375 F. Add all the ingredients into a large (9×13 inch) casserole dish and stir until well.

2. 2

   Cover with foil and bake for 30 minutes. Remove foil and bake for another 10-12 minutes or until liquid is fully cooked off.

3. 3

   If adding vegan cheese, spread about a cup on top and broil for 2 minutes.

4. 4

   Carefully remove from the oven and let it sit for about 10 minutes. Serve and garnish with cilantro, vegan sour cream, vegan cheese and limes.