Calories stated includes spinach, but does not include any toppings (onion, cilantro, vegan sour cream)

2 tbsps Vegetable Oil 1 large Onion - Raw 2 cloves Garlic - Raw 2 cups Quinoa 1 cup Water 4 tbsps Nutritional Yeast Flake 2 tbsps Tomato Paste or Ketchup 2 tsps Ground Cumin 2 tsps Oregano, dried 1 tbsp Salt 1 tsp Black Pepper (Ground) 22.50 ozs (1.5 - 15oz cans) Canned Corn 5 cups Spinach - Raw 2 28oz cans (780 gs ea.) Organic Diced Tomatoes 3 1/2 cups (130g) Organic Black Beans 2 tsps Chili powder 1 tsp Onion powder 1 tsp Garlic powder cilantro (for topping) onion, diced (for topping) vegan sour cream (for topping) avocado (for topping) vegan shredded cheese (for topping)

Preheat oven to 350F. Heat 1 tbsp olive oil in a medium frying pan (or stove-top-safe 2.8 liter/3 quart casserole dish). Add onion and garlic, and saute until translucent, about 8 minutes. Remove from heat; and transfer to oven-safe casserole dish if not already using one. Add quinoa, deced tomatoes (with juice), water, nutritional yeast, tomato paste (or ketchup), and spices. Season with salt and pepper and stir to combine. COVER and place in oven and set timer for 30 minutes. Caferfully remove casserole from oven and stir in drained beans and corn (with liquid). If the mixture looks dry, add a half cup of water. Return to oven WITH LID and set timer for another 30 minutes. Caferfully remove casserole from oven and stir in spinach. It will wilt from the heat. Top with sour cream, diced avocado and/or cilantro and serve. IF FREEZING: Make full recipe but leave-out the spinach and toppings. Let cool and freeze in airtight container(s). To serve: defrost fully, lightly reheat (in microwave or on stovetop), stir in spinach and add toppings of choice.