Veggies Don't Bite

Name: Pinto Bean Casserole
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: Mexican
Ingredients: Riega Taco Seasoning, Organic, No. 4; Josie's Organic Cilantro; Natural Value Organic Pinto Beans; La Tourangelle Extra Virgin Olive Oil Spray, Organic; Organic Girl Spinach, Organic, Baby; Whole Black Pepper; Spicely Organics Chili Powder, Organic; Key Lime; Great Value Petite Diced Tomatoes With Garlic & Olive Oil; Ground Cumin Seed; Straus Family Creamery Organic Whole Plain Greek Yogurt; Ancient Harvest Quinoa, with Sea Salt; Organic Minced Garlic; TuttoCalabria Dried Oregano Bunches; Organic Fuerte Avocado; Red Onion; Maldon Salt; Mezzetta Bell Pepper Sweet Relish; CADIA Corn, Organic, Super Sweet

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Pinto Bean Casserole

Serves 65 mins prep20 mins cook

I love making my healthy and easy pinto bean casserole because it is a meal the whole family actually eats and enjoys. It is delicious, packed with good-for-you ingredients, and I can have it ready in under 30 minutes, which is perfect for nights when I need something quick on the table.

0 servings

What you need

La Tourangelle Extra Virgin Olive Oil Spray, Organic

tbsp olive oil

tsp taco seasoning

bunch cilantro

can pinto beans

cup baby spinach

tsp ground black pepper

tbsp chili powder

lime

Great Value Petite Diced Tomatoes With Garlic & Olive Oil

oz petite tomatoes

tsp ground cumin

Straus Family Creamery Organic Whole Plain Greek Yogurt

cup plain greek yogurt

cup cooked quinoa

clove garlic clove

tsp dried oregano

tsp salt

cup corn

Instructions


0 Add onion, bell peppers, garlic and olive oil to a large pan over medium heat. Saute until onions are translucent, about 5-10 minutes.
2 Add pinto beans, diced tomatoes, corn, baby spinach and all spices (chili powder through black pepper). Saute another 10-15 minutes until everything is cooked through. Stir in quinoa.
4 Squeeze lime juice on top and stir to combine. Serve warm, topped with avocado, cilantro and greek yogurt.

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