Mexican Casserole Bake (Using Sweet Potato, Quinoa, Spinach and Pinto Beans)

Ingredients:

2 Flour Tortillas
1 Can Pinto Beans
1/2 c. Frozen Spinach, microwaved until hot1 Sweet Potato, sliced into thin rounds and microwaved in a container with a little water until cooked through (about 5 min.)
1 c. Cooked Quinoa
1 Can Tomato Soup
1/2 c. Sour Cream (we use Tofutti vegan sour cream)
1-2 TBSP. Mexican Taco Seasoning


Lay 1 tortilla in a round Pyrex that has been sprayed with cooking spray
On top of that, layer the sweet potato rounds

In a bowl, combine the quinoa, beans, spinach and sour cream
Spread over sweet potato
Top everything with another flour tortilla

In a bowl, mix together the tomato soup with taco seasoning
Pour over tortilla

Bake in oven at 400 for 20 min.

Serve with sour cream, guacamole, chips etc.