Quinoa-Black Bean Casserole
Introduction
An experiment with leftovers yields a delightful, filling vegetarian meal.
Ingredients
1 cup cooked quinoa
3 cups cooked black beans (or two
15-ounce cans, drained and rinsed)
2 large sweet potatoes, shredded
1 cup shredded low-fat cheddar cheese
1 tbsp ground cumin
Liberal pinches salt and pepper
2 eggs
1 cup salsa
2 tbsp fresh cilantro, chopped, for garnish
3 cups cooked black beans (or two
15-ounce cans, drained and rinsed)
2 large sweet potatoes, shredded
1 cup shredded low-fat cheddar cheese
1 tbsp ground cumin
Liberal pinches salt and pepper
2 eggs
1 cup salsa
2 tbsp fresh cilantro, chopped, for garnish
Directions
1. Preheat oven to 350° F. Prepare a 9” x 9” casserole dish with nonstick cooking spray.
2. In a large bowl, mix together the quinoa, black beans, sweet potato, 1⁄2 cup of the cheese, and the cumin, salt, and pepper. In a small bowl, mix together the eggs and the salsa. Pour the salsa mixture over the quinoa-bean mixture, then pour everything into the prepared casserole dish.
3. Sprinkle the remaining cheese over the top and bake, uncovered, for 30 minutes. Garnish with the cilantro.
Serving size: 1 heaping cup
2. In a large bowl, mix together the quinoa, black beans, sweet potato, 1⁄2 cup of the cheese, and the cumin, salt, and pepper. In a small bowl, mix together the eggs and the salsa. Pour the salsa mixture over the quinoa-bean mixture, then pour everything into the prepared casserole dish.
3. Sprinkle the remaining cheese over the top and bake, uncovered, for 30 minutes. Garnish with the cilantro.
Serving size: 1 heaping cup
Number of Servings: 8
Related Recipes
-
Garden Vegetable Frittata
-
Sweet & Savory Rosemary-Maple Oats
-
Coach Nicole's Fresh & Skinny Guacamole
-
Holiday Spice Cut-Out Cookies
-
Sesame & Honey Bars
-
Easy Single-Serve Pumpkin Chocolate Chip Cupcake
-
Simple Mediterranean Vegetable Stew
-
Grilled Avocado Boats
-
No-Bake Vegan Key Lime Pie
-
Peanut Butter And Banana Pancakes