1 cup dry quinoa
1 cup salsa
2 eggs
1 cup shredded low-fat cheddar cheese
2 cups shredded sweet potato
3 cups black beans (or 2 cans, drained & rinsed)
1 tbs ground cumin
2 tbs fresh cilantro, chopped, for garnish
salt & pepper to taste

preheat oven to 350°.

mix cooked quinoa, black beans, sweet potatoes, half the cheese and the cumin, salt & pepper in a large bowl. in a small bowl, mix the eggs and the salsa. pour over the vegetable-bean mixture. pour all ingredients into a 9″x9″ casserole dish coated with pam. sprinkle remaining cheese on top and bake, uncovered, for 30 minutes. serve on a bed of spinach (optional) and garnish with cilantro.

8 servings