- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 288.7
- Total Fat: 7.2 g
- Cholesterol: 16.7 mg
- Sodium: 499.2 mg
- Total Carbs: 45.1 g
- Dietary Fiber: 10.3 g
- Protein: 14.7 g
Eggless Steph's Black Bean Quinoa CasseroleSubmitted by: WEYRCAT
IntroductionI was ready to put it in the oven when I realized I didn't have eggs! Online said, for casseroles, I could use 2-3 tbps of oats, so we'll see what happens.
I also didn't want to shred two sweet potatoes, so I used a bag of pre-shredded white potatoes. I was ready to put it in the oven when I realized I didn't have eggs! Online said, for casseroles, I could use 2-3 tbps of oats, so we'll see what happens.
I also didn't want to shred two sweet potatoes, so I used a bag of pre-shredded white potatoes.
1 can reduced sodium black beans, rinsed
1 can reduced sodium red beans, rinsed
1 cup cooked quinoa
2 cups shredded hash brown potatoes (thawed)
1 c shredded Triple cheddar cheese (with Touch of Philidelphia)
1 tbsp Cumin
Salt and Pepper to taste
3 tbsp oats
3 tbsp Nutritional Yeast (or equiv 8g Protein)
1 cup Black bean and corn salsa
The original recipe, Stephanie's Black Bean Quinoa Casserole is found in the Sparkpeople cookbook. I've added this here so I can correctly add the nutrients/calories to my Nutrition data. No theft is meant or implied, I did NOT think up this recipe!
Because the ingredients are slightly different, there is a lot more of it, 7 level cups.
In a smaller bowl, combine salsa and oats. Fold into bean mix.
Layer into 8x8 pan, top with last 0.5 c of cheese.
Bake at 350 for 30 minutes, or until heated through.
Serving Size: 4 1-cup servings