Quinoa and Black Bean Casserole
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Quinoa and Black Bean Casserole

Submitted by: Regina Galbick

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Servings: 8

I cooked up a batch of dried beans that I seasoned with onions, garlic, chiles and spices. If you use canned beans, you might need more spices. Serve this with steamed broccoli or wilted spinach and a dollop of plain Greek yogurt for a phenomenal meal.


  • 1 c. quinoa, cooked, organic
  • 3 c. black beans, cooked or canned, organic
  • 2 lrg. sweet potato, fresh, organic
  • 1 c. cheddar cheese, mild, raw, organic
  • 1 tbs. cumin powder, organic
  • 1 pinch sea salt, unrefined, & fresh ground pepper, organic
  • 2 egg, omega-3, cage-free, organic
  • 1 c. salsa, fresh made, organic
  • 2 tbs. cilantro, bunch, fresh, organic
  • 1 tsp. coconut oil, raw, extra-virgin, organic


Preheat oven to 350° F.

**I suggest cooking the sweet potatoes first. Follow this Sweet Potato Recipe. You do not need to use the butter or salt though.

Lightly grease a 9” x 9” casserole dish with coconut oil.

Peel the sweet potatoes and then shred.

In a large bowl, combine the quinoa, black beans, sweet potato, half of the cheese, cumin, salt, and pepper.

In a small bowl, combine the eggs and the salsa.

Pour the salsa mixture over the spiced mixture, and then pour everything into the prepared casserole dish. Sprinkle the remaining cheese over the top.

Bake, uncovered, for 30 minutes. Garnish with the cilantro. Enjoy!