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!!!
Delicious! Just made it today. Will be a staple in my healthy cooking!
Reply from SP_STEPF(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.
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!!
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!
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.
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!
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:)
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.
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!
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. Everything turned out beautiful. will do it agai
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??
This turned out really well, especially for my first quinoa recipe! I used hot salsa, which added plenty of flavor - no need for anything aside from the cumin and some pepper. It was good as is, but could be easily adapted to add additions veggies, in my opinion. - 2/21/14
This was GREAT. I garnished with extra salsa and hubby put sour cream on. Soooo good. When I make it again, I will use two smaller sweet potatoes. Also, cooking time was at least an hour for mine.
My first time cooking quinoa! A success, except I cooked too much quinoa. I'll definitely make this again, next time I'll use a hot salsa and top with sour cream. It was easier to make than I thought it would be. My vegetarian friends will be impressed!
This was great; I added red pepper flakes & used medium heat salsa; a spoonful of sour cream to the top and served it with a side salad with Hidden Valley Southwest Chipotle dressing. Very satisfying!
We loved this recipe!!! Will make it again and again. Used only one large sweet potato, added finely chopped onion and chose to add extra seasonings. I would recommend doing this as without it I believe it would have been rather bland.
Cut recipe in half and used regular cheese and more of it. Next time I'd use less cumin, that's all I tasted, and a medium potato and add other spices. I would like to love this dish since it is full of things good for you- if you use low-fat cheese!
If this was made according to the directions, wouldn't this serve more than 8? I cut the recipe in half because I would be the only one eating it in my household and I think it would easily serve 6 heaping cups. I will say that I had one very large sweet potato so maybe that is the difference.
Made this but I spiced mine up with Tony's Chachere's, 1 heaping teaspoon of minced garlic, 1 level teaspoon of minced onions and regular Mexican cheese instead of low fat cheddar. Made this our main dish so I added 2 boiled chicken breast shredded. So easy!! Was delicious!! We Loved it, Thanks!!!
This was FANTASTIC! So very full of flavor but I'm not surprised as any recipe that's smart enough to have cumin in it is unlikely to be considered bland. I took another reviewers suggestion and used a can of seasoned tomatotes (mine had green chiles). The blend of sweet and spicy was perfect!
I only got 6 servings out of this too, which is fine since we're eating it as a main rather than a side. I diced the sweet potato instead of shredding and cooked about 15 minutes longer. Really delicious and filling though. I will be making it again.
I loved how filling & healthy this recipe is, but I did not like the texture of the dish at all and it, and it needed more seasoning. Maybe it was an error on my part, but the sweet potatoes were still way too chewy. We got through most of it by adding other things to it (siracha, guacamole, etc).
I was so excited to try this recipe with all my favorite ingredients, but I was disappointed. It turned out properly, but I would not make it again because the sweet potato just did not do it for me.