Mexican Casserole


  • 2 medium sweet potatoes, peeled and 2cm cubed
  • 1 medium  brown onion, chopped
  • 1/2 cup white quinoa
  • 1/2 cup Lupin Kibble
  • 1 jar salsa
  • 1 can diced tomatoes
  • 2 cans black beans
  • 1 packet taco seasoning
  • 3 cups vegetable stock
  • Optional toppings: coriander, avocado, and lime


  1. Preheat the oven to 180ºC and spray a large casserole dish with non-stick cooking spray.
  2. Place all ingredients into the casserole dish and mix well. Cover with tin foil and place in the oven for 30 minutes.
  3. Remove from oven, stir, recover with tin foil, and place back in the oven for 40 more minutes.
  4. Remove from oven and let sit for 10 minutes, covered, before serving.
  5. Serve with coriander, avocado, and lime juice.