I came up with this recipe because I needed to clean out the fridge and I wanted something for dinner that did not involve turkey. I has some sweet potatoes and squash leftover so I just made this up as I went along. It is vegetarian but you can use real Chorizo as well. Butternut Squash would be good in this as well as a red pepper.
INGREDIENTS
- 1 Tbsp olive oil
- 1 medium (1 lb.) sweet potato cubed
- 1 large sweet yellow onion, sliced thin
- 1 small Delicata squash peeled and cut (optional)
- 1 package Trader Joe’s Soy Chorizo
- 1 (15 oz.) can black beans
- 1 can diced fired roasted salsa style tomatoes
- 1 cup shredded cheddar cheese
- 1 cup white quinoa, cooked
INSTRUCTIONS
- Peel and dice the sweet potato (and squash) into ½ to ¾ inch cubes. Sauté the sweet potato cubes in a large skillet with olive oil over medium heat for about 5 minutes, or until the sweet potatoes have softened about half way through.
- Add the onions and cook until tender.
- Take Soy Chorizo out of its casing and put into a separate skillet. Sauté over medium heat, breaking it up into small pieces as it browns.
- Rinse and drain the black beans. Add the black beans and tomatoes to the sweet potato/onion mixture. Stir gently to combine.
- Add in the cooked Soy Chorizo.
- Cover and simmer on low for 5-10 minutes.
- While the mixture is simmering, cook Quinoa according to directions.
- Add in the cheese and stir to combine with the squash mixture.
Spoon quinoa into a large bowl and ladle squash mixture over it and sprinkle with additional cheese
Something From the Ovens 