Sweet Potato and Black Bean Quinoa Bake

Sweet Potato Black Bean Quinoa Bake | windykitchen

I think we’ve talked before about how I am obsessed with skincare products. If you want to get me to buy something, just tell me it’ll make my skin look better/shrink my pores/prevent wrinkles/etc. I’ll just start throwing cash at you, 100% guaranteed.

As you might guess based on this obsession (diligence? vanity? psychosis?), I am also a big, big fan of sunscreen. SPF 60 every single day with multiple reapplications, sucka! I don’t care if it’s the middle of January, if it’s pouring down rain, or if I’m not even planning on seeing the light of day — it’s SPF 60 every single day.

Given that I devote a decent amount of time, energy, and cash to my sunscreen habit, imagine my delight when this report came out. I mean just look at that headline:

There’s proof: Sunscreen reduces skin aging

Vindication!

So kids [she said smugly and very obnoxiously], wear your sunscreen! And if you’re interested in other ways to be smart and healthy and righteous, I’ve got just the recipe for you:

Sweet Potato Black Bean Quinoa Bake | windykitchen

SWEET POTATO AND BLACK BEAN QUINOA BAKE (adapted from SparkRecipes)

1 cup dry quinoa, rained and rinsed
2 15-ounce cans black beans, drained and rinsed
2 large sweet potatoes (uncooked), grated on a box grater
1 8-oz package cheddar cheese, grated
2 and 1/2 tbsp Southwestern seasoning (I used Penzey’s, but you could substitute with a combination of cumin, chili powder, oregano, garlic powder, paprika and salt — whatever vaguely Southwestern flavors you have on hand)
Liberal pinches salt and pepper
2 eggs, lightly beaten
1 cup of your favorite salsa salsa
1/4 cup chopped cilantro, for garnish
sour cream, for topping (optional)

1. Preheat oven to 350. Cook quinoa on stovetop according to package instructions.
2. In large bowl, mix together quinoa, black beans, sweet potato, 3/4 of the cheese (reserving some for topping), Southwestern seasoning, salt, and pepper. In separate small bowl, mix together eggs and salsa. Pour salsa mixture over the vegetables and mix well. Pour everything into 9×13 casserole dish that has been lightly coated with cooking spray.
3. Bake casserole, uncovered, for 30 minutes. Top with remaining cheese and bake an additional 10-15 minutes. Garnish with cilantro and top with sour cream, if desired.

This makes a TON of food — my husband and I ate this two nights in a row for dinner, and I managed to get three lunches out of it, too. Basically, I ate nothing but this casserole for 48 straight hours. And I wasn’t even (that) sick of it!

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3 thoughts on “Sweet Potato and Black Bean Quinoa Bake

  1. I just tried this and the sweet potato was still “crunchy” after an extra 20 min in the oven. Just wondering where I may have made a miss step.

    • I’m sorry this didn’t work out perfectly for you! My sweet potatoes aren’t perfectly ‘mushy’ when I make this — meaning, there’s still a tiny bit of crunch and you can distinguish the sweet potatoes from the other ingredients when you take a bite. But it sounds like you may have had even more crunch than that? My only suggestion would be boiling the potatoes for 10-15 minutes before you shred them, but of course that adds to your prep time and dirties more dishes. Sorry this wasn’t a big winner in your kitchen.

      Thanks for reading!

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