Perfect for spicing up taco night! I am tempted to use these sweet potatoes for Thanksgiving this year :) Ingredients 1 C Tricolore/Red/White quinoa 2 C Vegetable broth 1-1/2 C Cooked kidney beans (1 Can) 1/3 C Cooked corn (canned or frozen and defrosted are also fine) 1 Tbsp Olive oil 1 Tbsp Paprika 1 tsp Dried oregano 1/2 tsp Chili powder 1 tsp Salt Chipotle Mashed Sweet Potatoes 2 Medium Sweet Potatoes, peeled and diced into 1" cubes 1 Tbsp Olive oil 1 tsp Chipotle chili powder 1/2 tsp Salt Instructions For the Quinoa-Bean Bites Rinse the quinoa well then add to a pot with the vegetable broth. Bring to a boil then reduce the heat and simmer, covered, for approx 15 minutes, until all the water is absorbed. Leave covered for at least 10 minutes or longer then fluff with a fork. Meanwhile, mash the beans with a strong fork or whizz in a food processor until fairly well mashed but with some texture. Preheat oven to 350F/180C. In a large bowl, mix the quinoa, beans and all the remaining ingredients together until well combined. Using moistened hands, shape the mixture into walnut-sized balls and place on baking trays lined with parchment paper. Bake the quinoa-bean bites for approx 20-25 minutes, turning halfway through cooking time, or until crispy on the outside. For the Chipotle Mashed Sweet Potatoes Steam the sweet potatoes for approx 15-20 minutes, until very soft. Add the olive oil, chipotle chili powder and salt and mash well with a fork. Serve alongside the Chili-Quinoa Bites or spread on tortillas and top with the bites and your favourite taco fixings.