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1
Preheat the oven to 400 F.
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2
In a saucepan, bring 3 cups of water and 1/2 teaspoon of salt to a rapid boil.
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3
Stir in the quinoa, bring water back to a boil, cover the pan and reduce heat to a simmer.
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4
Cook for 15 minutes or until quinoa is al dente and has absorbed the water.
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5
Mix the quinoa with the diced tomato, jalapeno, black beans and lime juice.
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6
Add salt and pepper to taste.
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7
Pack the mixture down firmly into a casserole dish or cast iron skillet, then top with one cup of shredded mozzarella.
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8
You can use a 12 inch skillet or a 3 quart casserole dish for this recipe.
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9
Slice the sweet potatoes thinly using a knife or a mandolin slicer.
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10
Set aside.
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11
In a small bowl, combine the mayonnaise, cream and chipotle powder.
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12
You can add a little more or a little less chipotle based on your taste and spice tolerance.
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13
Add a little salt and pepper to taste.
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14
In a large mixing bowl, toss together the sauce, sweet potato slices, and 1 cup of shredded cheese.
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15
Dont worry about coating all of the slices evenly.
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16
Theyll get more sauce when they are added to the casserole.
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17
Spread the coated sweet potatoes over the layer of qunioa in the cast iron skillet or casserole dish, one slice at a time.
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18
Try to overlap each slice just a little to form a tight seal out of the sweet potatoes.
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19
When they have all been laid out, pour the remaining sauce over the top.
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20
Sprinkle the top with the remaining one cup of mozzarella.
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21
If you like, you can sprinkle a little black pepper or dried parsley on top to make it more attractive.
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22
Bake the casserole in the oven for 60 minutes.
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23
The casserole will be done when the sweet potatoes have become fork tender and the top has melted and browned.
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24
Let the casserole sit for 5 10 minutes after removing it from the oven.
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25
Then serve right away.
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26
I like serving this casserole with a green salad or a green vegetable.
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27
If you or your family find it to be too spicy, try serving a little sour cream or guacamole on the side.
