Quinoa Casserole With Tomatoes And Black Beans Recipe

Name: Quinoa Casserole With Tomatoes And Black Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 29 ounces diced tomatoes Italian; 1 tablespoon canola oil; 1 onion; 2 green bell peppers; 15 1/4 ounces whole kernel corn; 15 ounces black beans rinsed and drained; 1 cup truRoots Organic Quinoa; 1 cup sour cream; 2/3 cup canola mayonnaise; 2 cups shredded cheddar cheese

Servings: persons

29 ounces diced tomatoes Italian
1 tablespoon canola oil
1 onion
2 green bell peppers
15 1/4 ounces whole kernel corn
15 ounces black beans rinsed and drained
1 cup truRoots Organic Quinoa
1 cup sour cream
2/3 cup canola mayonnaise
2 cups shredded cheddar cheese

1
HEAT oven to 350u00b0F.
2
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.
3
MIX sour cream, mayo and cheese in separate bowl and set aside.
4
ADD corn, beans, tomatoes and peppers to quinoa when done cooking. Spread mixture into 13x9-inch pan.
5
DROP cheese mixture by spoonfuls and spread evenly over the quinoa. Bake 25 to 30 minutes, or until topping is golden brown.

944

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 29 ounces diced tomatoes Italian, 1 tablespoon canola oil, 1 onion, 2 green bell peppers, and more.

Yes, Quinoa Casserole With Tomatoes And Black Beans falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa Casserole With Tomatoes And Black Beans

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