Quinoa-Black Bean Casserole

By MaryEllen

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
• I cooked up a batch of dried beans that I seasoned with onions, garlic, chiles and spices. If you use canned beans, you might need more spices.
• Serve this with steamed broccoli or wilted spinach and a dollop of light sour cream or plain Greek yogurt.

Details

Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

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