1/2 cup each chopped green onions and grape tomatoes
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Let's Make It
Bring quinoa and water to boil in medium saucepan; cover. Simmer on medium-low heat 15 min. or until water is absorbed and quinoa is tender.
Meanwhile, cook corn, red onions and peppers in large nonstick skillet on medium heat 5 to 6 min. or until tender, stirring frequently. Spoon into large bowl. Add beans, salsa, cilantro and 1 cup cheese; mix lightly.
Fluff quinoa with fork. Add to bean mixture; mix lightly. Spoon into foil-lined 13x9-inch freezer-safe baking pan sprayed with cooking spray; top with remaining cheese. Cover with plastic wrap, then foil. Freeze up to 2 months.
WHEN READY TO SERVE:
Heat oven to 350°F. Unwrap frozen casserole; cover loosely with foil. Bake 1 hour 20 min. or until heated through, uncovering after 1 hour. (Or, thaw frozen casserole overnight in refrigerator, then bake [uncovered] in preheated 350°F oven 35 to 40 min. or until heated through. Or to omit the freezing step to serve casserole right away, bake [uncovered] casserole in preheated 350°F oven 25 min. or until heated through.)
Top with sour cream, green onions and tomatoes before serving.
When you have some extra time on your hands, why not make a casserole for the freezer? Just prepare casserole as directed in foil-lined baking dish, making sure there is enough foil extending over edges of dish to cover and seal. Freeze casserole until firm. Remove from dish; wrap tightly with foil. Place foil-wrapped casserole in labeled and dated freezer-weight resealable plastic bag. Freeze for up to 3 months. When ready to thaw, unwrap frozen casserole and return to original baking dish. Thaw overnight in refrigerator, then bake as directed just before serving.
Take time to enjoy your food by eating slowly, and paying attention to how you feel. Recognize when you are no longer hungry and stop eating when you feel satisfied, not full.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.