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Yes. All the yes.
Because it is healthy, it is easy to make, it is affordable, it is fast, it uses mostly pantry stuff (mostly), it is filling, it can be made ahead, and the leftovers rock. Simple ingredients like black beans and sweet potato, salsa and tomatoes. And cheese. This healthy, vegetarian casserole is the busy weeknight answer delicious enough to double as a pot-luck go-to. Every box is checked. This little recipe is magic.
Then you eat. And eat and eat. Without a tingling of guilt.
Besides, it’s fall. Who doesn’t want to take a break from pumpkin. Geesh.
So what happens here is the key to serving your family a vegetarian dinner – and cozy comforting casserole at that ….protein. The beans and quinoa have protein. And fiber. This is filling! I have made this easy casserole several times for my family now. This has actually become my make-ahead, mommy-has-to-leave-town-for-work, dinner and never a complaint. Fiber and protein do the trick folks. This is filling comfort here.
Hunt’s Fire Roasted Diced Tomatoes have become a pantry staple in my kitchen. Totally guys, truly truly. Canned tomatoes are a fact of life anyway, but with the umph of fire roasting, these canned tomatoes are just tastier. They are. I have used them before with my Grilled Mahi Mahi with Cherry Chipotle Salsa, and I signed on to do it again because I am just that happy. And their Mexican counterpart Ro*tel. Like, duh. Yummers all around.
So, as written, this is a very healthy dinner I give my family. If I were to bring this to a pot-luck, which I will totally totally do, I will make this with one little adjustment – more cheese. In my recipe, I am keeping it lighter, so less cheese. But definitely for a larger crowd or as the vegetarian option in a buffet-type setting – another cup or two of cheese. At least. …and how often do you do a thing and someone shows up who doesn’t eat meat? It happens. So have this ready. You will be the rock star.
So here is the new one kids! A healthy, cheap and easy casserole now in my regular rotation. So so tasty.
- 2 (15.25 oz) cans black beans, drained and rinsed
- 1 (14.5 oz) can Hunt's Fire Roasted Diced Tomatoes, drained
- 1 cup cooked quinoa
- 1 large sweet potato, peeled and shredded (about 2-1/2 cups)
- 1/4 cup fresh cilantro, chopped
- 4 green onions, white and green parts, chopped
- 4 tsp cumin
- 2 tsp chili powder
- 1/2 t dried oregano
- 1 tsp kosher salt
- 1/4 tsp fresh cracked pepper
- 2 eggs
- 1/2 cup salsa
- 1 cup shredded sharp cheddar cheese (see Notes)
- Heat oven to 350F.
- Combine all the ingredients but use only have the cheese (1/2 cup) in a large mixing bowl. Transfer to a 13x9 bake dish. Top with the remaining cheese. Bake at 350F for 30-40 minutes until bubbly and the potato is cooked through. Yields 4-6 servings.
- 1/4 cup dried quinoa will yield 1 cup cooked. Just cook according to the directions.
- Also, some may prefer to have this more cheesy, and if I make this for company I will add an additional cup of cheese (something more melty like Monterey Jack) on top in addition to the cheddar.