PINTO BEAN CASSEROLE 

easy | dinner 

THE PICKY EATER BLOG

COOK ONIONS

1

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 SPINACH 

2

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

3

Squeeze lime juice to the mixture and mix until combined. 

Enjoy!

Enjoy with avocado, cilantro, and Greek yogurt.

Enjoy this easy Mexican dinner recipe!