PINTO BEAN CASSEROLE
easy | dinner
THE PICKY EATER BLOG
Add onion, bell peppers, garlic and olive oil to a large pan over medium heat. Sauté until onions are translucent, about 5-10 minutes.
Add pinto beans, diced tomatoes, corn, baby spinach and all spices (chili powder through black pepper). Sauté another 10-15 minutes until everything is cooked through. Stir in quinoa.
ADD LIME JUICE
Squeeze lime juice to the mixture and mix until combined.
Enjoy with avocado, cilantro, and Greek yogurt.
Enjoy this easy Mexican dinner recipe!