Quinoa Casserole with Tomatoes and Black Beans

  • Yields
  • Prep Time
    10 MIN
  • Cook Time
    45 MIN


  • 2 (14.5 oz.) cans Italian diced tomatoes
  • 1 tablespoon canola oil
  • 1 onion
  • 2 green bell peppers
  • 1 (15.25 oz.) can whole kernel corn
  • 1 (15 oz.) can black beans, rinsed and drained
  • 1 cup truRoots┬« Organic Quinoa
  • 1 cup sour cream
  • 2/3 cup canola mayonnaise
  • 2 cups shredded cheddar cheese


  1. HEAT oven to 350┬░F.
  2. DRAIN juice from tomatoes and add more water to equal 2 cups liquid. Use liquid to make quinoa according to directions on package. While quinoa is cooking, saute onion and peppers in oil.
  3. MIX sour cream, mayo and cheese in separate bowl and set aside.
  4. ADD corn, beans, tomatoes and peppers to quinoa when done cooking. Spread mixture into 13x9-inch pan.
  5. DROP cheese mixture by spoonfuls and spread evenly over the quinoa. Bake 25 to 30 minutes, or until topping is golden brown.

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