1 can (15 ounces) black beans
1 can (15 ounces) diced tomatoes
1 1/2 cups frozen corn
1 cup pimento-stuffed olives, drained and sliced crosswise
1 TSP 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
4 oz jalapeno jack cheese, coarsely grated (about 2 tightly packed cups)

1. Place rack in middle and preheat oven to 375°F. 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 cup Mesa Sunrise on bottom of dish. Layer about 1/3 of bean mixture on top. Sprinkle 1/2 cup 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.

Serves 6
At Nature’s Path we recommend you use organic ingredients whenever possible.