Black Bean Mango Quinoa Salad

This comes from a blog called Kim's Healthy Eats. I did not use jalapeno, which the original recipe called for. I made this so that I'd have some black beans to eat to help with my 3rd trimester charley horses (black beans actually have more potassium per serving than a banana). It turned out really well! I used frozen mango that I had thawed (it thaws super well and doesn't get mushy like most frozen fruits) because that's what I had on hand. I'd maybe add a bit more mango next time though, because I like the sweet addition to the mix. It also makes a lot, so be prepared to share!

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 mango, diced
• 1/2 small red onion, diced
• 1 red pepper, diced
• 1 can black beans, drained and rinsed
• 4 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon honey
• 1/2 lemon, juiced
• Salt and pepper to taste

Directions

1. In a medium saucepan bring water and quinoa to a boil over high heat.
2. Reduce heat to a simmer, cover and cook for 18-20 minutes until all the water is absorbed and the seeds are tender. Allow to cool for a few minutes.
3. In a large bowl, mix quinoa, mango, onion, red pepper, and black beans.
4. In a small bowl or a jar with a lid, mix olive oil, vinegar, honey, lemon juice, salt, and pepper.
5. Mix well with a whisk or shake jar well.
6. Pour dressing over quinoa mixture and stir well. 
7. Refrigerate for 30 minutes and serve.

Sweet Potato and Black Bean Tacos

This recipe comes from the My Fitness Pal Blog. I have modified it slightly. We had it for leftovers for days. My favorite way to eat it was to make a simple guacamole (avocado, salt, squeeze of lime to taste), put that on the tortilla, top with tomatoes, and top that with the sweet potato and black bean mixture. I was tempted to add cheese because we're a cheese-loving family, but it really doesn't need it. I'm also a sour cream lover and didn't need that either when I had the guacamole in there.
 
Ingredients

• 2 cloves garlic, minced
• ½ onion, diced
• 1 pound sweet potatoes, cubed
• 1 (15-ounce) can black beans, rinsed and drained
• 1 tablespoon cooking oil
• 1 tablespoon paprika
• 1 tablespoon cumin
• 2 pinches of salt
• 8 flour tortillas

Directions

1. Heat a skillet over medium-high heat. Add in cooking oil and then garlic, onion, and a dash of salt to heated oil. Sauté until softened, about 3 minutes.
2. Next add sweet potatoes to the pan with a generous pinch of salt and spices. Add 2 tablespoons of water to the pan, cover with a lid, and lower heat to a simmer. Cook for 10 to 20 minutes, until sweet potatoes are softened.
3. Add beans to the pan and toss everything together until beans are heated through. Season to taste with more salt or spices.
4. Serve in tortillas.

Black Bean and Quinoa Enchilada Bake

This recipe comes from Two Peas and Their Pod. I omit the jalapeño and usually sub red and orange peppers for green because they're cheaper. If you need more color in your veggies though, opt for the colored peppers. This is another great lunchtime leftover.

Ingredients

• 1 cup uncooked quinoa, rinsed
• 2 cups water
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeds and ribs removed,diced
• 1 red pepper, seeds removed, diced
• 1 orange pepper, seeds removed, diced
• 1 cup corn frozen kernels
• Juice of 1 small lime
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 1/3 cup chopped cilantro
• Salt and pepper, to taste
• 2 (15 oz) cans black beans, drained and rinsed
• 2 cups red enchilada sauce
• 2 cups cheese, shredded

Directions

1. Preheat the oven to 350 degrees.
2. Grease a 9x13 baking dish with cooking spray and set aside.
3. Add quinoa and water to a medium saucepan and cook as directed on package. Remove from heat and fluff with a fork. Cover quinoa and set aside.
4. In a large skillet, heat the tablespoon of olive oil over medium-high heat. Add the onion, garlic, and jalapeño (if using). Sauté until softened, about 5 minutes. 
5. Add in the peppers and corn. Cook for about 3-4 minutes. 
6. Add the lime juice, cumin, chili powder, and cilantro. Stir to combine. 
7. Season with salt and pepper, to taste.
8. In a large bowl, add the cooked quinoa and black beans. 
9. Add the sautéed vegetable mixture and stir to combine. 
10. Pour in the enchilada sauce and stir. 
11. Add 1/2 cup shredded cheese.
12. Pour the black bean and quinoa mixture into the prepared baking dish. Top with remaining shredded cheese. 
13. Cover the pan with foil. Bake for 20 minutes.
14. Remove foil. Bake an additional 10 minutes, or until the cheese is melted and edges are bubbling. Remove from the oven, and let cool for 10 minutes.