Quinoa Casserole with Tomatoes and Black Beans

Serves: 6 | Prep time: 10 mins | Cook Time: 45 mins

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.