Mesa Sunrise Black Bean Casserole (Gluten-Free)
Because Mesa Sunrise cereal is made of corn and amaranth flours, it makes an ideal addition to a main dish with a Southwestern theme. This is a flavor-packed layered casserole to make in advance and bring to a pot luck.
Serves 6
At Nature’s Path we recommend you use organic ingredients whenever possible.
This recipe was created especially for Nature’s Path® by Lorna Sass, the award-winning cookbook author of Whole Grains, Every Day, Every Way and Whole Grains for Busy People.
Ingredients:
- 1 can Black Beans (15 oz.)
- 1 can Diced Tomatoes (15 oz.)
- 1 1/2 cups Frozen Corn
- 1 cup Olives, pimento-stuffed, drained and sliced crosswise
- 1 tbsp. Olive Oil
- 1 tsp. Chili Powder
- 1/2 tsp. Dried Oregano
- 1/4 to 1/2 tsp. Salt (add less if using salted beans)
- 3 cups Nature’s Path® Mesa Sunrise cereal
- 2 cups Jalapeno Jack Cheese, coarsely grated, packed
Directions:
- Place rack in middle and preheat oven to 375F. Lightly oil a large rectangular casserole about 2 inches high.
- In a bowl, combine beans (with liquid), tomatoes (with liquid), corn, olives, oil, chili, oregano, and salt to taste.
- Evenly distribute 1 c. Mesa Sunrise on bottom of dish. Layer about 1/3 of bean mixture on top. Sprinkle 1/2 c. cheese on beans. Make two more layers of cereal, bean mixture, and cheese. Cover tightly with foil and bake for 10 minutes.
- Remove foil. Continue baking until center is hot and casserole is bubbly, about 5 minutes more minutes. Let sit 5 minutes. Cut into large squares or scoop up with a large spoon, and serve hot.
