115 oz canblack beans(a little more than a cup), drained and rinsed
salt and pepper, to taste
2cupscheddar cheese(non-dairy cheese if vegan)
Salsa or hot sauce(optional, for serving)
Preheat oven to 400°F.
Roast the butternut squash with olive oil either in the oven (400°F for 15 minutes, further instructions can be found here) or on the stovetop (medium-high heat until soft, about 10-12 minutes like in this recipe).
Meanwhile, cook quinoa according to package instructions (Add the quinoa + water in a sauce pan, bring to a boil, reduce heat to low and simmer until water is mostly absorbed, about 15 minutes).
In a large casserole dish (at least 9x13), add the cooked squash and quinoa, corn and black beans. Sprinkle in cumin, lime juice, salt and pepper and mix together.
Add tomato and avocado. Top with cheese.
Bake at 400°F for 10-15 minutes or until cheese is melted.
If you desire extra crunch with this casserole, add 1/2 - 1 cup bread crumbs or panko (gluten-free if necessary) before adding the cheese.