Quinoa Casserole with Tomatoes and Black Beans
Instructions
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HEAT oven to 350°F.
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DRAIN juice from tomatoes and add more water to equal 2 cups liquid. Use liquid to make quinoa according to directions on package. While quinoa is cooking, saute onion and peppers in oil.
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MIX sour cream, mayo and cheese in separate bowl and set aside.
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ADD corn, beans, tomatoes and peppers to quinoa when done cooking. Spread mixture into 13x9-inch pan.
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DROP cheese mixture by spoonfuls and spread evenly over the quinoa. Bake 25 to 30 minutes, or until topping is golden brown.
Ingredients
- 2 (14.5 oz.) cans Italian diced tomatoes
- 1 tablespoon canola oil
- 1 onion diced
- 2 green bell peppers chopped
- 1 (15.25 oz.) can whole kernel corn
- 1 (15 oz.) can black beans, rinsed and drained
- 1 cup truRoots® Organic Quinoa cooked
- 1 cup sour cream
- 2/3 cup canola mayonnaise
- 2 cups shredded Cheddar cheese
Instructions
-
HEAT oven to 350°F.
-
DRAIN juice from tomatoes and add more water to equal 2 cups liquid. Use liquid to make quinoa according to directions on package. While quinoa is cooking, saute onion and peppers in oil.
-
MIX sour cream, mayo and cheese in separate bowl and set aside.
-
ADD corn, beans, tomatoes and peppers to quinoa when done cooking. Spread mixture into 13x9-inch pan.
-
DROP cheese mixture by spoonfuls and spread evenly over the quinoa. Bake 25 to 30 minutes, or until topping is golden brown.
