Monday, December 30, 2013

Sweet Potato & Black Bean Mexican Casserole

In my household, my husband is currently steering clear of meat and dairy products for health reasons so I have been making more meatless dishes that we can both enjoy.  Over the holidays, I had to bring a dish to both of our families Christmas parties.  I wanted something hearty and filling and most importantly full of flavor.  This dish I came up with, which is inspired by a dish I saw on Homegrown & Healthy, satisfied all three of these things!

 Sweet Potato & Black Bean Mexican Casserole
by Herban Adventures
1 cup -  Red Quinoa
2 cups -  Broth (vegetable or chicken, depending on dietary preference) or Water
4 cups - peeled, diced Sweet Potatoes (about 2 medium sized sweet potatoes)
1 (8oz) can - Strained Tomatoes or Tomato Sauce
1 1/2 cup - Water
4 Tbsp - Taco Seasoning (I used one packet of Simply Organic Southwest Taco Seasoning
2 (15oz) - Black Beans (drained & rinsed)
1 - small Onion (diced)
1 - Red Bell Pepper (diced)
1 container - Grape Tomatoes, halved
1/4 cup - Nutritional Yeast
Salt & Pepper
Cornstarch or Arrowroot powder (optional)
Garnish:  Sliced Avocado (optional)
1.  Allow red quinoa and broth to come to a boil in a small sauce pan.  Reduce heat, cover and allow to simmer for 20 minutes.  Take off heat, stir and cover, allowing the quinoa to absorb all the broth. Add salt and pepper, to taste.
2.  In a small sauce pan, add strained tomatoes, water and taco seasoning.  Stir and let come to boil over high heat, then reduce heat and simmer on low for 10 minutes to allow it to thicken a bit. (If you want your sauce thicker, add a little bit of cornstarch or arrowroot powder until reach desired consistency. I made it with both a thick sauce and a thinner sauce and they were equally delicious!) Take off heat and allow to cool a little.  Add the nutritional yeast and stir.
3. Fill a large pan with water, let come to boil and add sweet potato.  Cook until the sweet potato is tender.  Drain.
4.  In large bowl, combine the sweet potatoes, black beans, onions, bell pepper, tomatoes, sauce and quinoa. 
5.  Pour into a 9 x 13 baking dish.  Bake at 350F for 30 minutes.
6.  Cool and serve.  Top with avocado slices as a garnish, if desired.


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