Kick off meatless Monday with Eating Bird Food‘s recipe for a celebratory fiesta bake featuring quinoa, black beans and sweet potatoes. This flavorful take on a casserole can be made ahead of time, frozen then re-baked for those busy evenings.
Simple Fiesta Bake
Ingredients
- 1 cup water
- 1/2 cup uncooked quinoa
- 3 cups (400 g) sweet potato, diced
- 1 medium (120 g) red bell pepper, diced
- 1/2 small yellow onion (35 g), diced
- 1 tablespoon + 1 teaspoon taco seasoning (certified gluten-free if necessary)
- 1 (14 ounce) can black soybeans or black beans, drained and rinsed
- 1/4 cup sliced green onions
- 1/4 cup cilantro, chopped
- 1 1/2 cups prepared salsa (mild, medium or hot)
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded smoked gouda cheese
Optional Toppings
- 2% Greek yogurt
- Sliced avocado
- Sliced green onions
- Chopped cilantro
Directions
Bring the water and quinoa to boil in a saucepan. Reduce to a simmer, cover and cook for 15 minutes. Remove from heat and let the covered saucepan cool for 4-5 minutes. Remove the lid and fluff with a fork. Set aside.
Preheat the oven to 350° F. Grease a 9″x 13″ dish and spread the sweet potato, bell pepper, and onion in the bottom. Sprinkle with 1 teaspoon of the taco seasoning.
In a bowl combine the beans, cooked quinoa, green onion, cilantro and 1 tablespoon of taco seasoning; mix well.
Place the bean and quinoa mixture over the veggies in the baking dish. Spread salsa on top of the quinoa mixture. Top with cheese.
Cover with aluminum foil and bake for 40 minutes. Removed cover and bake for another 20 minutes or until cheese has melted, the sweet potatoes are cooked and everything is hot throughout.
Serve immediately topped with greek yogurt, avocado slices, green onion and cilantro if desired.
Nutrition Information
Serves: 5 | Serving Size: 2 cups
Per serving: Calories: 436; Total Fat: 15g; Saturated Fat: 8g; Monounsaturated Fat: 0g; Cholesterol: 46mg; Sodium: 541mg; Carbohydrate: 54g; Dietary Fiber: 11g; Sugar: 5g; Protein: 22g
Nutrition Bonus: Potassium: 620mg; Iron: 18%; Vitamin A: 250%; Vitamin C: 46%; Calcium: 38%
Brittany Mullins is a health coach, certified NASM personal trainer and author of the blog, Eating Bird Food. Check out her blog or follow her on Facebook, Twitter and Instagram for delicious recipes, workouts and tips for living a balanced, healthy life.
Photo courtesy of Brittany Mullins. Original recipe published on Eating Bird Food.
