Ingredients

The following ingredients have 6 Servings
  • 1 cup cooked quinoa
  • 2 cups cooked black beans
  • 1 cup corn kernels
  • 1 cup halved cherry tomatoes
  • 1 red bell pepper (diced)
  • 1 yellow bell pepper (diced)
  • 1/3 cup chopped red onion
  • 1 1/2 tablespoons lime juice (1 lime)
  • 1 teaspoon Spanish paprika (I use Pimentón Ahumado Smoked Paprika)
  • 1 teaspoon ground cumin
  • 2 teaspoons kosher salt
  • 1/4 teaspoon red pepper flakes
  • 1 cup grated Fresca Oaxaca Mexican cheese
  • 1 cup grated Monterey Jack cheese
  • 1 tablespoon lightly salted pumpkin seeds

Instruction

  • Preheat the oven to 400˚ F. Combine all of the ingredients together, except 1/4 cup of EACH cheese, in a large bowl. Mix thoroughly with a large spoon. Pour it all into a 9″ X 11″ casserole dish and bake for 30 minutes.
  • Spread the remaining cheese on the top of the casserole, and bake for another 5 minutes.
  • Serve warm.