Southwestern Black Bean & Quinoa Casserole

Comfort food meets good-for-you food with this protein packed casserole. Here at Goodness Me!, we love being able to transform our favourite not-so-healthy dishes into something nutritious. We've loaded this casserole with soybeans, ground chicken, and quinoa making this casserole high in protein. The added vegetables add great fiber and taste, and ensures everyone around the table is full!  

3 cloves organic garlic, minced
1 organic onion, minced
2 organic jalapenos, finely chopped  (optional)
1/4 cup coconut oil
1 can Eden black soybeans, half of them mashed
1 lb. lean ground chicken or turkey
1 cup low-sodium chicken broth
2 cups cooked quinoa
1 tsp. chili powder
1 tsp. cumin
2 tsp. coarse grey salt
1 organic red pepper, finely chopped
1 organic yellow pepper, finely chopped
2 large organic yams, diced into 1/4" pieces
2 cups grated Monterey Jack cheese
Diced organic green onions  

Heat 1 tbsp. coconut oil in skillet over medium heat. Saute ground turkey or chicken with chopped onion, garlic and jalapenos (if using). When meat is no longer pink, add in chicken broth, chili powder, sea salt, cumin and black beans. Let mixture simmer until liquid is reduced by half.  

In large skillet, melt 1 tbsp. coconut oil and throw in diced peppers. Wait a couple minutes before stirring so that peppers char a little. Cook a little longer until peppers are charred. Set aside.  

Toss yams with remaining oil and place on parchment or foil lined cookie sheet. Bake at 350°F for 20-30 minutes or until soft and golden.  Remove from oven.

In a large bowl combine meat mixture and cooked quinoa. Place in 9x13” casserole.  Top with peppers and yams and cover with cheese.  Cover and bake at 350°F for 20-30 minutes or until bubbly.  Remove and top with diced green onions.