Quinoa & Black Bean Casserole

I spent the day with Erin and my new grandson Andrew. I have been trying to help out at the house by allowing her to get a bit of rest while I take care of the baby and make dinner. Yesterday I made a delicious casserole. It was filling and healthful, too.

An easy and tasty dinner.

Quinoa & Black Bean Casserole
Serves 6

1 cup dry quinoa
1 cup salsa
2 eggs
1 cup low-fat cheddar cheese (shredded)
2 cups shredded sweet potato
2 cans black beans, drained and rinsed
1 Tablespoon ground cumin
2 Tablespoons chopped fresh cilantro
Pinch of salt and pepper

Preheat the oven to 350F degrees. Cook the quinoa according to the package directions. Mix the cooked quinoa, black beans, sweet potatoes, cumin, salt, pepper and 1/2 the cheese. Pour this mixture in a casserole dish sprayed with cooking spray.

In a separate bowl, mix the eggs and salsa. Pour it over the bean mixture. Sprinkle with the remaining cheese and bake the casserole for 30 minutes uncovered. Serve with wilted spinach. A few tortilla chips would also be tasty with this casserole.


About Lois

My husband, Don Crawford, and I love to cook. For me, it's more about eating delicious food than the actual cooking. I like to cook mostly because I like to eat, and I like the proud sense of accomplishment when the food I make is appreciated by others. For Don, it's all about presentation. So we make a good team. I'm too impatient to create beautiful presentations (usually), but he sweeps in and takes over so it all turns out great. All our recipes are tried and true!
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