Makes 12
Recipe from
shelikesfood.com
Husband-Tested in
Alice’s Kitchen
This makes a great
healthful meatless main for the lunchbox or a light supper. It’s
full of protein and fiber and goodness! The quinoa and the sweet
potato can be prepped in advance and chilled in the fridge until you are ready
to put it all together. In fact, go ahead and make a big batch of
quinoa, boil several sweet potatoes, and rinse the black beans and either
double this recipe or save what you don’t use for these for another
meal.
1½ cups
cooked quinoa
2 large eggs,
whisked
½ cup sweet potato puree (Just peel and cut a sweet potato into large chunks and boil in salted water until tender enough to mash with a potato masher.)
½ cup sweet potato puree (Just peel and cut a sweet potato into large chunks and boil in salted water until tender enough to mash with a potato masher.)
½ cup black
beans (If using canned beans, rinse and drain or prepare dried black beans on the stove or in
your slow cooker.)
1 Tablespoon
chopped fresh cilantro (If fresh isn’t available, you can use a couple of frozen cubes
of Dorot Frozen Cilantro, thawed or omit
it all together.)
1 teaspoon cumin
1 teaspoon paprika
½ teaspoon garlic powder
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon kosher
salt
1/8 teaspoon
freshly ground black pepper
Cooking spray
Pre-heat the oven to 350F. Add all
ingredients to a large bowl and mix until everything is combined.
Place a cupcake liner into each cup of a muffin
tin. Lightly spray the liners with cooking spray. (This
will make cleanup a lot easier.) Spoon the mixture into the
muffin tins using a small scoop, and pat down the top of each one. Bake until
cooked through and holding together, about 15-20 minutes. Enjoy warm or
cold.
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