Ingredients
- 2½ cups cooked quinoa
- 1 (10 oz.) can fire-roasted diced tomatoes with green chilies, drained
- 1 Tbsp. cumin
- 1 (15 oz.) can of black beans, drained and rinsed
- 10 oz. frozen corn
- 1 (4 oz.) can mild green chili peppers
- 2 Tbsp. chili powder
- 10 oz. frozen chopped spinach, thawed and drained
- 1 cup shredded, low-fat cheddar cheese
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Instructions
- Pre-heat oven to 350ºF. Coat an 8″x8″ baking pan with cooking spray.
- In a large bowl, combine quinoa and tomatoes. Set aside.
- In a separate bowl, mash the black beans with a fork. Stir in corn, chilis, chili powder, and cumin in the same bowl. Set aside.
- Spread half of the quinoa mixture on the bottom of the baking pan. Add the spinach in a layer followed by all of the bean mixture and half of the cheese. Add the remaining quinoa and top with the remaining cheese.
- Bake until the cheese is hot and bubbling (30 minutes). Serve hot.