Dairy-free, delicious and only 40min to prepare!

It’s Mexican Night! Daiya shreds make this a authentic Mexican dish!


  • 1 cup Cheddar Style Shreds-OR- 1 cup  Pepper-jack Style Shreds
  • 2-1/2 cups cooked quinoa
  • 1 cup salsa
  • 15 oz. can of black beans (drained and rinsed)
  • 2 tbsp. chili powder
  • 1 tbsp. cumin
  • 10 oz. frozen corn kernels
  • 4 oz. can mild green chili peppers, chopped
  • 10 oz. frozen chopped spinach, thawed & drained

Preheat Oven to 350°F


  1. Coat your favorite casserole dish with olive oil or non-stick spray. In a mixing bowl, combine quinoa and salsa, set aside.
  2. In a separate bowl mash the black beans with a fork. Combine beans, corn, chilies, chili powder & cumin in the same bowl and set aside.
  3. Spoon 1 cup of the quinoa mixture on the bottom of the baking pan. Layer spinach on top of the quinoa. Scoop bean mixture on top. Sprinkle with 1/2 cup of Cheddar Style Shreds. Add the remaining quinoa and top with the remaining cheddar shreds.
  4. Bake for about 30 minutes until the Daiya has melted. Serve and enjoy!

Information on Daiya Shreds

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