Stepf's Quinoa-Black Bean Casserole
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 341.9
- Total Fat: 5.8 g
- Cholesterol: 96.0 mg
- Sodium: 463.0 mg
- Total Carbs: 53.2 g
- Dietary Fiber: 12.1 g
- Protein: 19.7 g
View full nutritional breakdown of Stepf's Quinoa-Black Bean Casserole calories by ingredient
Introduction
This recipe came about because I had just made vegetable enchiladas and had leftovers, plus quinoa from earlier in the week. Thankfully, this experiment yielded a hearty, delicious meal.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. Try adding Chef Meg's Taco Seasoning .
Serve this with steamed broccoli or wilted spinach and a dollop of light sour cream or plain Greek yogurt. This recipe came about because I had just made vegetable enchiladas and had leftovers, plus quinoa from earlier in the week. Thankfully, this experiment yielded a hearty, delicious meal.
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. Try adding Chef Meg's Taco Seasoning .
Serve this with steamed broccoli or wilted spinach and a dollop of light sour cream or plain Greek yogurt.
Number of Servings: 6
Ingredients
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1 cup dry quinoa
1 cup salsa
2 eggs
1 cup shredded low-fat cheddar cheese
2 cups shredded sweet potato (use a box grater or a food processor)
3 cups black beans (or 2 cans, drained and rinsed)
1 T ground cumin
Liberal pinches salt and pepper
Directions
Cook quinoa according to package directions.
Preheat oven to 350°F.
Mix quinoa, black beans, sweet potato, half the cheese and the cumin in a large bowl. In a small bowl, mix the eggs and the salsa, then pour over the vegetables. Pour all ingredients into a 9x9 casserole dish coated with nonstick cooking spray.
Sprinkle on remaining cheese and bake for 30 minutes, uncovered.
Number of Servings: 6
Recipe submitted by SparkPeople user SP_STEPF.
Preheat oven to 350°F.
Mix quinoa, black beans, sweet potato, half the cheese and the cumin in a large bowl. In a small bowl, mix the eggs and the salsa, then pour over the vegetables. Pour all ingredients into a 9x9 casserole dish coated with nonstick cooking spray.
Sprinkle on remaining cheese and bake for 30 minutes, uncovered.
Number of Servings: 6
Recipe submitted by SparkPeople user SP_STEPF.
Member Ratings For This Recipe
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