Serves: 6 cups
Source: London Free Press, January 16, 2013
Ingredients:
- 2 lbs. (2 large) sweet potatoes
- 1 tbsp. canola oil
- 1 onion, chopped
- 1 red pepper, diced
- 2 cloves of garlic, minced
- 2 tsp. ground cumin
- 1 can (540 ml) black beans, rinsed and drained
- 1 cup of cooked quinoa, made with water
- 1 cup of frozen corn, no need to thaw
- 1 cup of mild or medium salsa
- 1/4 cup of light sour cream or yogurt
- 1/4 cup chopped cilantro or parsley
- 1/4 tsp. black pepper
- 1/4 cup thinly sliced green onions for garnish
Instructions:
- Preheat oven to 350°. Microwave sweet potatoes for 8 to 12 minutes or alternatively bake for 60 minutes at 350°. Cool until easy to handle.
- Lightly grease and 8 cup baking dish and set aside.
- Heat oil in a Dutch oven over medium heat. Add onion, garlic, red pepper and cumin and cook for 5 to 7 minutes, stirring often. Stir in black beans, cooked quinoa, corn, and salsa until well combined. Pour into prepared baking dish.
- Mash sweet potatoes with sour cream. Stir in cilantro and season with pepper. Spoon sweet potatoes over quinoa mixture and bake for 30 minutes until heated through and bubbly. Garnish to top of the casserole with green onions.
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