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A hearty casserole made with spicy sweet potatoes, black beans and quinoa, smothered in a creamy chipotle sauce and melted mozzarella cheese.
Preheat the oven to 400 F.
In a saucepan, bring 3 cups of water and 1/2 teaspoon of salt to a rapid boil. Stir in the quinoa, bring water back to a boil, cover the pan and reduce heat to a simmer. Cook for 15 minutes or until quinoa is al dente and has absorbed the water.
Mix the quinoa with the diced tomato, jalapeno, black beans and lime juice. Add salt and pepper to taste. Pack the mixture down firmly into a casserole dish or cast iron skillet, then top with one cup of shredded mozzarella. You can use a 12 inch skillet or a 3 quart casserole dish for this recipe.
Slice the sweet potatoes thinly using a knife or a mandolin slicer. Set aside.
In a small bowl, combine the mayonnaise, cream and chipotle powder. You can add a little more or a little less chipotle based on your taste and spice tolerance. Add a little salt and pepper to taste.
In a large mixing bowl, toss together the sauce, sweet potato slices, and 1 cup of shredded cheese. Don’t worry about coating all of the slices evenly. They’ll get more sauce when they are added to the casserole.
Spread the coated sweet potatoes over the layer of qunioa in the cast iron skillet or casserole dish, one slice at a time. Try to overlap each slice just a little to form a tight seal out of the sweet potatoes. When they have all been laid out, pour the remaining sauce over the top. Sprinkle the top with the remaining one cup of mozzarella. If you like, you can sprinkle a little black pepper or dried parsley on top to make it more attractive.
Bake the casserole in the oven for 60 minutes. The casserole will be done when the sweet potatoes have become fork tender and the top has melted and browned. Let the casserole sit for 5 – 10 minutes after removing it from the oven. Then serve right away.
I like serving this casserole with a green salad or a green vegetable. If you or your family find it to be too spicy, try serving a little sour cream or guacamole on the side.
My kids really like this recipe because they say It taste just like pizza. Besides getting rave reviews at home, this was another popular side we used to have on the TaylorMade Menu in the cafe. This is a lovely way to use stale bread or when you have fresh farmers market tomatoes. You can use any kind you like; I have made this recipe with all kinds—red, yellow and orange tomatoes, grape tomatoes, heirloom tomatoes, etc.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!