Mexican Quinoa Bake

Ingredients

• 0.5 cup no-salt-added kidney beans red canned rinsed
• 1 cup quinoa uncooked
• 1  bell pepper red cut into thin strips
• 1 cup taco bellâ® & chunky salsa thick
• 1 cup milk four cheese shredded 2% mexican style kraft finely
• 2 Tbsp taco bellâ® taco seasoning mix divided ()
• 2 cups water 
• 1  zucchini green yellow cut into thin lengthwise strips

Equipment

• bowl
• sauce pan
• oven
• baking pan

Directions

1. Heat oven to 350F.
2. Bring water and quinoa to boil in saucepan on high heat; simmer on medium-low heat 15 min. or until water is absorbed.
3. Transfer to medium bowl; cool.
4. Add beans and 1 Tbsp. taco seasoning; mix well.
5. Spread onto bottom of 13x9-inch baking dish; cover with zucchini and peppers.
6. Sprinkle with remaining taco seasoning; top with salsa.
7. Bake 35 min. or until heated through. Top with cheese; bake 5 min. or until melted.