Because Mesa Sunrise cereal is made of corn and amaranth flours, it makes an ideal addition to a main dish with a Southwestern theme. This is a flavor-packed layered casserole to make in advance and bring to a pot luck.
* 1 can Black Beans (15 oz.)
* 1 can Diced Tomatoes (15 oz.)
* 1 1/2 cups Frozen Corn
* 1 cup Olives, pimento-stuffed, drained and sliced crosswise
* 1 tbsp. 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
* 2 cups Jalapeno Jack Cheese, coarsely grated, packed
1. Place rack in middle and preheat oven to 375F. 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 c. Mesa Sunrise on bottom of dish. Layer about 1/3 of bean mixture on top. Sprinkle 1/2 c. 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.