Ingredients
- 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
Tips
Serve this with steamed broccoli or wilted spinach and a dollop of light sour cream or plain Greek yogurt.
Directions
1. Preheat oven to 350° F. Prepares 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.
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.
Nutrition information
Servings Per Recipe: 8 | Serving size: 1 heaping cup | SmartPoints: 6
Amount Per Serving
- Calories 204.5
- Total Fat 3.2 g
- Saturated Fat 1.2 g
- Cholesterol 63.4 mg
- Sodium 315.6 mg
- Potassium 259.2 mg
- Total Carbohydrate 31.7 g
- Dietary Fiber 9.1 g
- Sugars 5.4 g
- Protein 13.8 g