YIELD: 8 servings
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
1 cup salsa
2 tbsp fresh cilantro, chopped, for garnish
Preheat oven to 350° F. Prepare a 9” x 9” casserole dish with nonstick cooking spray.
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 vegetables, then pour everything into the prepared casserole dish.
Sprinkle the remaining cheese over the top and bake, uncovered, for 30 minutes. Garnish with the cilantro.
SOURCE: Spark Recipes