I’ve been totally keeping a secret from you. Are you ready to know what it is? We are moving. Again! This time is hopefully the last time we will ever, ever move. In June Joel will be finishing his residency and he has accepted a position as a Hospitalist at a hospital in Des Moines, IA. It will be hard to leave the amazing friends that we have made here, but it will also be awesome finally being home and to be once again close to family. AND we are buying our very first home (eeeeek)!! No more renting for us! We’ve been talking back and forth with two different lenders, getting pre-qualified for a mortgage and trying to decide which offer to take (they are of course totally different so we have to figure out which one would make the best financial sense for our family). And looking for houses is both exciting and exhausting. So far we’ve been doing it all online and sending a list of properties to our realtor, but this weekend we are actually driving out to Iowa to look (and hopefully purchase!) a home! Since we have rented no less than 5 times before, we are of course being picky, haha. But I am confident that we will find the right home for us (requirements include a big finished basement, a huuuge backyard, attached garage, and of course a good kitchen), its just a matter of looking! So send good vibes/prayers/whatever our way this weekend as we look for a house! 🙂
I loved this casserole dish! It was so delicious, and so full of yummy healthy things! The only thing is that you have to grate the sweet potatoes. Which takes a good 10 minutes and totally counts as an arm workout for the day. I did one, and then cheated and diced the other one. Which took just as much time as grating the first but felt a whole lot nicer to my sore arm muscles. Due to the quinoa and black beans there is a good amount of protein in this dish, and the asparagus is a nice surprise touch. I swear you won’t even notice that there is no meat in here (but you could totally add some if you thought it was necessary).
Mexican Sweet Potato Casserole
Prep Time: 20 minutes
Cook Time: 40 minutes
Keywords: entree gluten-free low-cal vegetarian beans asparagus quinoa sweet potatoes
- 1 cup quinoa, cooked
- 30 oz black beans, drained and rinsed
- 1 large yellow onion, chopped
- 3 cups asparagus, cut into 1″ pieces
- 2 large sweet potatoes
- 12 oz salsa
- 1 cup frozen corn
- 1 cup mexican style low fat cheese, shredded
- Optional toppings: tomato, avocado, sour cream, etc…
Preheat the oven to 350F.
Grate the sweet potatoes with a grater with large holes.
Mix the quinoa, beans, onion, asparagus, corn and salsa with the sweet potato and spread into a 9×13 pan.
Top with cheese and bake, uncovered, for 35-40 minutes.
Allow to sit for 10 minutes before serving.
Serve with avocado and enjoy!
(slightly adapted from Olives and Wine)