PREP: 30 minutes BAKE: 30 minutes OVEN: 350°F MAKES 6 to 8 servings
2 cups water
11⁄2 cups chopped, peeled sweet potato (1 large)
1 cup uncooked long grain white rice
1⁄2 teaspoon salt
1 15-ounce can black beans, rinsed and drained
11⁄2 cups frozen shelled sweet soybeans (edamame), thawed
1 cup shredded Monterey Jack cheese (4 ounces)
1 8-ounce carton sour cream
1 4-ounce can diced green chile peppers, undrained
1⁄4 cup chopped green onions (2)
2 tablespoons all-purpose flour
1 tablespoon snipped fresh sage
2 cloves garlic, minced
1⁄2 teaspoon salt
Toasted pumpkin seeds (pepitas) (optional)
1 Preheat oven to 350°F. In a medium saucepan bring the water to boiling. Stir in sweet potato, rice, and 1⁄2 teaspoon salt. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until liquid is absorbed.
2 Meanwhile, in a large bowl combine drained black beans, soybeans, 1⁄2 cup of the cheese, the sour cream, undrained chile peppers, green onion, flour, sage, garlic, and 1⁄2 teaspoon salt. Stir in cooked rice mixture.
3 Transfer mixture to an ungreased 2-quart casserole. Sprinkle with the remaining 1⁄2 cup cheese. Bake, uncovered, about 30 minutes or until heated through. If desired, sprinkle each serving with pumpkin seeds.
PER SERVING: 378 cal., 15 g total fat (8 g sat. fat), 36 mg chol., 773 mg sodium, 48 g carb., 7 g fiber, 16 g pro.
Vegan Icon make it vegan
Substitute desired soy cheese for the Monterey Jack cheese and substitute tofu sour cream for the dairy sour cream.
