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Mesa Sunrise Black Bean Casserole
1 can (15 ounces) black beans
1 can (15 ounces) diced tomatoes
1 1/2 c. frozen corn
1 c. pimento-stuffed olives, drained and sliced crosswise
1 tsp. 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
4 oz jalapeno jack cheese, coarsely grated (about 2 tightly packed cups)
1. Place rack in middle and preheat oven to 375°F. Lightly oil a large rectangular casserole about 2 inches high.
2. In a bowl, combine beans (with liquid), tomatoes (with liquid), corn, olives, oil, chili, oregano, and salt to taste.
3. Evenly distribute 1 cup Mesa Sunrise on bottom of dish. Layer about 1/3 of bean mixture on top. Sprinkle 1/2 cup cheese on beans. Make two more layers of cereal, bean mixture, and cheese. Cover tightly with foil and bake for 10 minutes.
4. 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.
Go to www.naturespath.com for other recipes.
Lorna Sass is the author of WHOLE GRAINS EVERY DAY, EVERY WAY, which won a 2007 James Beard Foundation Award in the "healthy focus" category. Her website is www.lornasass.com. Sass is also the author of Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker.