Quinoa and Black Bean Casserole

All this talk of Meatless March has inspired me to try out some new vegetarian dishes. I came across a vegan quinoa and black bean casserole that used non-dairy cheese, and I decided to use a few of my ingredients on hand to come up with a spicy version of my own.

Ingredients

-1 large Sweet potato, raw and diced 

-Whole Grain Quinoa, 1 cup dry or 2 cups cooked 

-2 cups cooked black beans 

-Ground tumeric, 2 tbsp  

-2 cans Cut Diced Tomatoes with green chiles 

-1/2 tbsp ground Oregano 

-6 oz. shredded Cheddar Cheese 

-1 tbsp Basil 2 oz shredded Mozzarella Cheese, part skim milk

Directions

Cook Quinoa and Black beans according to directions on label.

Spray a 9" x 12" casserole dish with non-stick spray and spread Quinoa into the pan.

Combine everything else, except the Mozarella, into a mixing bowl and stir to mix. Spread the mixture onto the Quinoa, then top with the Mozzarella.

Bake at 375 degrees for 40 minutes.

Serving Size: Makes 6-1 cup servings

Nutritional Info

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 380.1

• Total Fat: 13.3 g
• Cholesterol: 35.1 mg
• Sodium: 398.4 mg
• Total Carbs: 46.6 g
• Dietary Fiber: 9.9 g
• Protein: 19.7 g

It was so yummy! I think it would be great on a bed of fresh greens. I'll have to try that with all the leftovers!