Cooking Instructions
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Step 1
Cook
Quinoa (170 g)
according to package directions.
Step 2
Meanwhile, saute
Onion (1)
,
Yellow Bell Peppers (3)
,
Frozen Corn Kernels (80 g)
,
Ground Cumin (2 g)
,
Salt (3 g)
,
Black Beans (2 cans)
, and
Mild Diced Green Chiles (1 can)
.
Step 3
While that's cooking, make the sauce. Combine the
Tomato Sauce (1 can)
and
Vegetable Broth (360 mL)
in a medium saucepan over medium heat.
Step 4
Add
Chili Powder (8 g)
,
Ancho Chili Powder (3 g)
,
Chipotle Chili Powder (1 g)
,
McCormick® Garlic Powder (3 g)
,
Onion Powder (2 g)
, and
Dried Oregano (2 g)
. Whisk to combine, then turn the heat down to low and let simmer 5 minutes.
Step 5
Preheat the oven to 375 degrees F (190 degrees C).
Step 6
Mix quinoa, sauce and half of the
Shredded Mexican Cheese Blend (85 g)
in the pan with the black bean/veggie mixture.
Step 7
Transfer the mixture to a casserole dish, top with remaining
Shredded Mexican Cheese Blend (85 g)
and bake for 15 minutes, or until the cheese is melted and bubbly.
Step 8
Top with
Roma Tomatoes (3)
and
Scallions (to taste)
, then serve!
