Quinoa-Sweet Potato Casserole
This recipe came about because I had just made vegetable enchiladas and had leftovers, plus quinoa from earlier in the week. Thankfully, this experiment yielded a hearty, delicious meal.
Ingredients
- 1 cup cooked quinoa
- 3 cups cooked black beans (or two 15-ounce cans, drained and rinsed)
- 2 large sweet potatoes, shredded
- 1 cup shredded Daiya non-dairy cheddar cheese
- 1 tbsp ground cumin
- Liberal pinches salt and pepper
- 1/2 cup nutritional yeast
- 1 cup salsa
- 2 tbsp fresh cilantro, chopped, for garnish
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