This Mexican shepherd’s pie layers spiced quinoa, black beans and corn under a cinnamon-kissed sweet potato topping.
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Looking for a new Meatless Monday meal? This Mexican shepherd’s pie layers spiced quinoa, black beans and corn under a cinnamon-kissed sweet potato topping. With 12 grams of fiber per serving, it’s a hearty plant-based dinner that also happens to be vegan and naturally gluten-free.
Active time: 25 minutes | Total time: 1 hour 10 minutes
Mexican Shepherd’s Pie
Ingredients
- 1 cup (170g) quinoa, rinsed
- 2 cups water
- 2 tsp ground cumin
- 1 tsp salt, divided
- 1 cup (180g) chopped tomatoes
- 1 cup (70g) chopped mushrooms
- 3 cups (516g) low-sodium canned black beans, rinsed and drained
- 2 cups (330g) corn kernels (fresh, thawed from frozen or canned and drained)
- 1 1/2 lb (680g) sweet potatoes (about 3 medium)
- 1/2 tsp ground cinnamon
- 1/2 cup (122g) soy milk
- 2 avocados
- 1 lime, juiced
- 1/4 cup chopped cilantro
- 1 tsp olive oil
Directions
Preheat the oven to 400°F (200°C).
Place the quinoa, water, cumin and 1/2 tsp salt in a pot, and bring to a boil. Cover, reduce the heat to low and simmer for 15 minutes, or until all of the water is absorbed and the quinoa is fluffy. Add the tomatoes and mushrooms and simmer for another 5 minutes on low heat.
Spread the quinoa mixture into the bottom of a 9-by-13-inch casserole dish. Top with a layer of beans, then the corn.
Poke fork holes in the sweet potatoes and place in the microwave. Cook for 10–15 minutes on high, until tender. When the potatoes are cool enough to handle, scoop the flesh into a bowl, discarding the skins, and mash with the cinnamon and soy milk. Spread over the corn in the casserole dish and bake for about 30 minutes.
While the casserole bakes, mash the avocado in a small bowl with the lime juice, cilantro, olive oil and remaining 1/2 tsp salt until smooth and blended. Serve the casserole warm, topped with a dollop of the avocado mash.
Serves: 8 | Serving Size: about 2 cups
Nutrition (per serving): Calories: 318; Total Fat: 9g; Saturated Fat: 1g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 413mg; Carbohydrate: 51g; Dietary Fiber: 12g; Sugar: 6g; Protein: 12g
Nutrition Bonus: Potassium: 900mg; Iron: 19%; Vitamin A: 143%; Vitamin C: 22%; Calcium: 8%
Originally published September 15, 2014; Updated October 2026
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