Meghan of Stir and Scribble created this recipe using Muir Glen Fire Roasted Diced Tomatoes with Chipotle Peppers. She found all the ingredients at Boise Co-Op in Boise, Idaho! You can find your local co-op here and try this recipe too.
- 2 tablespoons olive oil, plus more for the pan
- 1 medium yellow onion, diced
- 1 medium yellow pepper, cored, seeded, and diced
- 1 medium green pepper, cored, seeded, and diced
- 2 cloves garlic, minced
- 1 package lentils, cooked to package directions
- 2 cups quinoa, cooked to package directions
- 2 tablespoons Muir Glen Tomato Paste
- Taco seasoning, to taste
- 1 (14.5 ounce) can Muir Glen Fire Roasted Diced Tomatoes with Chipotle Peppers
- 1 1/ 2 cups mild cheddar cheese, shredded
- Sour cream, for serving
- Green onion, thinly sliced, for serving
- Tortilla chips, for serving
Arrange a rack in the middle of the oven and heat the oven to 375 °F. Coat a 9x13-inch baking dish with oil and set aside.
Heat the olive oil in a large, high-sided skillet over medium-high heat until shimmering. Add the onion, peppers, and garlic and cook, stirring regularly, until softened, about 8 minutes. Add the lentils and quinoa and cook until fragrant, about 4 minutes. Add 1/2 cup water, Muir Glen Tomato Paste and taco seasoning and stir to combine. Cook, stirring regularly until the tomato paste is incorporated and the mixture is simmering, about 2 minutes.
Remove the skillet from the heat and stir in the Muir Glen Fire Roasted Diced Tomatoes with Chipotle Peppers and 3/4 cup of the cheese. Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle with the remaining 3/4 cup cheese.
Bake until the cheese is melted and casserole is heated through, about 15 minutes. Let sit for 5 minutes before serving. Top the casserole with green onions or cilantro, you can scoop the casserole into individual bowls and top with sour cream or set out the casserole as a dip for tortilla chips. *Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.