Thursday, September 21, 2017

Sweet Potato Black Bean Quinoa Bites

Makes 12
Recipe from
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 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
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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