This dish is easy, low in calories, and packed with nutrition. It’s also tasty and versatile – just add whatever other Mexican flavors you like to it! I had leftover green onion and jalapeno to use up that was already chopped up from other recipes, so I added this to the recipe as well.
I got this recipe off the Daiya website.
Pre-heat oven to 350 degrees.
Coat your favorite casserole dish with olive oil or non-stick spray. In a mixing bowl, combine cooked quinoa and tomatoes, set aside.
In a separate bowl mash the black beans with a fork. Combine beans, corn, chili powder & cumin in the same bowl and set aside.
Spoon 1 cup of the 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 shreds. Add the remaining quinoa and top with the remaining cheese.
Bake for about 30 minutes until the Daiya has melted. Serve and enjoy!