An experiment with leftovers yields a delightful, filling vegetarian meal.
An experiment with leftovers yields a delightful, filling vegetarian meal.
Number of Servings: 8
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.
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.
Great! In my family, this is really 6 servings, not 8. That only brings it up to a still reasonable 335 calories per serving. Things I added: sauteed onions with red pepper flakes and garlic. Also, I had 1/2 a bag of frozen chopped spinach which I added. I will definitely make this again.
This is AMAZING! I used black beans that I had cooked with no salt (I cook big batches on the weekend and freeze them in 2 cup servings in freezer bags and then rinse in a colander when ready to add to recipes). Based on the reviews I added 2 cups of salsa and extra cumin. This was WONDERFUL!!!
This is the first time I have ever made quinoa; I really like the texture of this whole casserole. My only problem was that it didn't have quite enough flavor for me (but, to be fair, I prefer food to be a lot spicier than most people), so I added some Creole seasoning, and then it was perfect!!
Delicious! Just made it today. Will be a staple in my healthy cooking!
Reply from STEPFANIER(1/7/10) Yay!Happy you liked it. This made HUGE portions. I ate it for lunch three times this week and didn't get hungry again until dinnertime. You should also check out my vegetable enchiladas. They have sweet potatoes, black beans, and plenty of other goodies.
How much is "2 large sweet potatoes?" When I checked the full nutritional breakdown of the recipe, an indivudal serving listed sweet potatoes as .25 cups. That amount times 8 servings is 2 cups which is a lot less than two large sweet potatoes. Better if it called for a weight.
This is def a keeper and you can play with it many ways. I used a jar of fire roasted red peppers & garlic in place of the sweet potato. Added onion while cooking the quinoa. A t. chili powder & 1/2 t. garlic powder w/the cumin. So Yummy!
Might I humbly suggest that you list the quinoa in the ingredient list thusly: "quinoa, cooked according to package directions." On a busy weeknight after work, the first step is easy to miss. Also, directions should call out when to add salt and pepper. Tasty, though.
So I totally missed the instructions to cook the quinoa before the rest of the recipe so I added it dry and it turned out crunchy (kind of like sesame seeds) but overall the flavor was still wonderful. Can't wait to try it correctly! I froze some & have more for dinner this week. Yum!!
What a bizarre little casserole!! Really surprised me. I love all the ingredients, and have been wanting to incorporate quinoa more. This turned out so tasty and my BF went back for THIRDS! Next time I will use a little less quinoa and more sweet potato to balance the flavors out. YUM!
Turns out the nutrition info was mis-calculated. It was calculated based on one cup of DRY quinoa, which makes TWO cups of cooked. Making this change (and even subbing real shredded cheese instead of low-fat) brings the calories down to about 238.
The flavors were great, but it just wasn't very filling. I think next time I'll double the beans, or add a layer of a different bean. I'll have to play around with it though, because it was pretty good.
Hurray for featiuring a great gluten-free recipe! Will try it this week...with the ingredients mentioned, I don't see how it can taste anything but great! Just make sure the salsa used is gf:)
This isn't bad, but the cumin is extremely over powering and really takes away from the awesome variety of flavors in this dish. If I decide to make this again, I am going to add more salsa and less cumin.
After reading through the comments, I opted to spice this up a bit and it was a huge hit! I added 2 diced serrano's, a small can of green chilies, swapped out half of the cheddar cheese for pepper jack, added a tablespoon of cayenne, few dashes of tabasco, and a cup of sliced mushrooms.
I did the same thing ARUNNER did . . . missed the instructions to cook the quinoa, but the dis was still good, just crunchy! I've cooked with quiona before so I really questioned that there was enough liquid for the quiona to cook - duh, on me. I think NNCY97's wording suggestion is a good one!
I made this for vegetarians (my family and a guest). Reviews tentatively positive. Consensus was it had too much sweet potato that should be more balanced with the beans and quinoa. I will try it again with more spice, more liquid (quite dry), more beans/quinoa, and only 1 large sweet potato.
Great! I spiced the quinoa as it was boiling-stirred in 1/2 t cinnamon,turmeric, salt to the water before turning down the heat,and I let the casserole cook for 45 mins to really soften the sweet potato.Next time I might microwave the sweet potato first or even mash it before assembling to bake.
My store only had yams, so I used on large yam. It must have been too much, it took a 9x13 to fit it all and did chop up a small onion and add some kale, but it still looked like a lot of potatoes. What is the aprox. amount of 2 large sweet potatoes? - 10/23/12
I did not measure... and did not read properly so I cooked 1 cup of quinoa, opened 2 tins of beans and used 2 large sweet potatotes and ended up with twice the amount! The says 10 minutes to prepare but took my 40 minutes as I had to shred the potatoes. It also says it takes 30 minutes to cook-60!
I guess since the intro said that this was made with leftovers I should have known that the sweet potatoes should have been pre cooked. However it would be better if the entry for sweet potatoes called them cooked shredded sweet potatoes instead of just shredded sweet potatoes.
Took a big leap with this recipe never had quinoa, black beans, or sweet potatoes but it looked so good. It was awesome! I made it according to the recipe the first time and this time I used only 1 potato but grated in some carrots and zucchini I love it and I get extra veggies in, this is a keeper.
This was really good as is... I will probably spice it up just a little bit more next time. If you don't want any crunch to your shredded sweet potato, just cover it with foil after 30 minutes and cook it 20 minutes more.
absolutely delicious! I did not have quinoa, i used rice, and since i had only 1 can black beans, i also used kidney beans.Added 1 medium onion, finely cut. Also 2 tbsp olive oil.and cayenne pepper.After reading the comments i cooked it for 1 hour.One sweet potato is enough. will do it again!
My prep time was more like 30 minutes! 15 to cook the quinoa...15 to shred two large sweet potatoes. It came out more like sweet potato-black bean casserole with a little quinoa. Was it supposed to be 1 cup UNcooked quinoa, prepared (yielding 4 cups quinoa)? - 4/24/13
I loved this recipe but I thought the sweet potatoes tasted like carrots, they were a bit crunchy like that. Was I suppose to cook the grated sweet potatoes or did I not cook the cassarole dish enough? My family ate it ok so I will make it again .
This was very tasty, but I used raw sweet potatoes and they did not cook in the time given. Next time I will precook the potatoes or bake for 1 1/2 hours. I mixed in a couple heaping tablespoons of Colorado green chili sauce with the salsa and it added a nice seasoning touch.
okay, i didn't add 2 large sweet potatoes however, I added 2 cups grated- less than 1 potato. It also need to cook longer, it was still really wet and kind of crunchy after 30 minutes so I cooked it another 30 minutes. taste was good.
Everyone likes it. I used hot salsa and added chili pepper and red pepper flakes and then topped it with sciracha. Yum. I also had to omit the cheese because my son has a milk allergy and had to use chili beans in place of one of the cans of black beans but it still turned out great.
It's good, but not yummy. I liked the taste, but not the texture of the sweet potato; it didn't seem to cook enough. My kids did not like it, but my hubby said it could be good on tortilla chips as a dip. It makes a great filling for burritos so I may make it again.
Don't like black beans (I must be the only one) I used Spicy no sodium Refried Beans instead and added 1 small can Ortega Chilis to spice it more. Was very good and will make again. I am not a fan of Quinoa but in this dish you really couldn't tell.
I absolutely love this recipe! I have made it more than once...I have added chipotle peppers pureed for extra flavor & spice! Last time I forgot the eggs and used a little extra cheese. I use 2% cheese instead of fat-free cheese...I'm just not fond of the fat-free stuff.
Made this tonight for dinner. I followed some of the suggestions and added an extra 1/2T of cumin and 1/2c of salsa then baked for 60mins which was just right. My two sweet potatoes were about 380g total after peeling (so what I would call sm/med potatoes). It all came out perfectly delicious.
I think this sounds great and I'm planning on making it tonight but when I used the "print" function, it doesn't say how many servings so I had to come back to the website and look again. It would be helpful to know how many servings when it is printed.
this was so, so, so good! my boyfriend kept saying how delicious it tasted. and it was so quick and easy to make -- i put everything together before i left the house to volunteer and just popped it in the oven when i came home! we will absolutely be eating this again. thank you, thank you!
I think the recipe needs some tweaking to suit my taste. In general, there is too much quinoa per unit other stuff. More beans and cheese may help, although added cheese will add fat and calories. Overall, though, it is pretty good and very filling.
I think I am blind - I see where it states ' a small bowl, mix the eggs and the salsa, then pour over the vegetables" but I don't see vegetables in the ingredients other than sweet potato - do i cook veggies 1st or throw them in raw?
I have been looking for dried black beans. in grocery stores. and have had to use red kidney beans instead.. where do you find the dried black beans.. and will rinsing the canned ones take all the salt out of them??
I have made this twice. I shredded the sweet potatoes the first time and then put in the casserole. They took a long time to get done. I microwaved them the second time and diced them up, mixed them with the ingredients, and it was way better. I also added a little more cumin. Very good recipe!
Maybe I need to cook the sweet potatoes a little bit first next time, but didn't like the texture of this dish at all. The sweet potatoes turns out a little crunchy. The flavor was ok, but not great. We threw the whole batch out.
The sweet potatoes didn't "disappear" in my casserole and, as others have mentioned, the proportions seem of. It needed stronger seasoning to balance all that sweetness. I made a half recipe with a single sweet potato and still had to use a larger pan. Good idea, but I feel the recipe needs work.
My wife despises sweet potatoes, so I didn't tell her what was in this casserole when I served it. She LOVED it! She said the shredded sweet potato had the texture of shredded pork. We will definitely have this again! (I used pepper jack cheese and added a jalapeno for extra kick)
Just have one question. Should it be crunchy? I used an oval casserole dish which ended up being full!! I loved it. Since I'm the only one in my household, I will have it for dinner tonight and put four servings in the freezer( in one serving containers). Great way to eat sweet potatoes!
I really enjoyed this recipe. The texture is good. It is a little too sweet because of the large amount of sweet potatoes. The next time I make this I will add more quinoa. My husband who will not eat anything unfamiliar tried it and he like it. Now that is say something. I'll going make it again.
Flavor was great, however the amount of sweet potato to quinoa (for me) was off. It would be helpful to have an exact amount of shredded potato. I followed this recipe exactly and used "2 large sweet potatoes, shredded" and it turned this dish into a great sweet potato casserole.
Bulk of dish is sweet potato so to me it should be in the title. Agree with earlier rater that this was very messy to make, too. Used full-fat cheddar and added red pepper flakes, onion powder, and extra cumin & salsa but didn't save dish - too much sweet potato. You really only need 1 large one.
To keep the oven off, I make this on the stove top. I cube the sweet potatoes and cook in a bowl in the microwave while the quinoa cooks. I double the salsa and don't use eggs. I add the sweet potatoes and quinoa to the pan where everything else is heating. It takes less than 30 min total. Love it!
My husband has asked for more vegetarian recipes. We loved this! I added 1/2 cup more cheese on the top of the casserole. After tasting the finished product I asked the family what they would rate it. I gave it a 10. My son gave it an 8. Definitely making this again!
I used a box of quinoa blend..brown rice, quinoa, roasted red peppers and basil; and then used Newman's peach salso. It is easy to do; hardest thing was shredding the sweet potatoes! LOVE this casserole.
Rated pretty good, but unfortunately wasted a lot of food. "Two large sweet potatoes, shredded" gave me enough to more than full a 13x9 pan alone. I only used about 2 cups of that. Should update recipe to reflect weight or cup measurement.
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