Vegetarian Mexican Casserole

½ medium yellow onion chopped fine

1 package of Taco Seasoning Mix dissolved into 2/3 cup of water
2 - 15 oz cans of Black Beans (DRAINED)
1 TBS of cumin or to your taste

1 can of yellow corn (DRAINED)
1 can of Del Monte chopped tomatoes with green chilies (DRAINED)
1 bag of 10 minute Brown Rice (cook rice as directed on box)
1 box of frozen spinach (cook as directed and drained)
1 cup of shredded carrots (Tip: buy packaged pre- shredded carrots)
8 to 10 Mozzarella sticks diced into 1-inch pieces
2 eggs beaten

TOPPING:

 2 Roma tomatoes sliced

 1 cup of shredded Mexican 4 cheese mix

1. In a large frying pan, sauté chopped onion over low heat until transparent.
2. Add drained black beans to above pan. Add the Taco seasoning and water mixture.
3. Add cumin into the beans
4. Cover beans and let cook on low heat for about 10 minutes
5. Stir beans once or twice while heating
6. In a large bowl mix black beans mixture, yellow corn, Del Monte tomatoes, brown rice, spinach, carrots, mozzarella sticks, and the eggs.

Place mixture in a 2 QT glass casserole dish.  Cover top of mixture with the sliced tomatoes and the Mexican 4 cheese mix. 

Bake in 350 degrees oven for about 20 – 25 minutes.

Serving suggestions:

Casserole may be served as entrée in a bowl or wrapped in a tortilla, burrito style.