Mexican Quinoa Bake

Facebook

Twitter

Ingredients

1 cup Daiya Cheddar Cutting Board Shreds, or subsititute for Daiya Pepperjack Cutting Board Shreds
2 1/2 cups cooked quinoa
1 cup salsa
15 oz black beans, drained and rinsed
2 tbsp chili powder
1 tbsp cumin
10 oz frozen chopped spinach, thawed & drained
10 oz frozen corn kernels
4 oz mild green chili peppers, chopped

Instructions

Preheat oven to 350 degrees F.

Coat your favorite casserole dish with olive oil or non-stick spray. In a mixing bowl, combine quinoa and salsa, set aside.

In a separate bowl mash the black beans with a fork. Combine beans, corn, chilies, chili powder & cumin in the same bowl and set aside.

Spoon 1 cup of quinoa mixture on the bottom of the baking pan. Layer spinach on top of the quinoa. Scoop bean mixture on top. Sprinkle with 1/2 cup of Daiya Cheddar Style Shreds. Add the remaining quinoa and top with the remaining cheddar style shreds.

Bake for about 30 minutes until the Daiya cheese has melted. Serve and enjoy!

Tips for cooking with Daiya

70 min

Total Time

30 min

Prep Time

40 min

Cook Time

Servings