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!