114-ounce canpinto or black beansrinsed and drained
2cupsbrown or wild rice (cooked
1 1/2cupsgrated old cheddar cheese
1-2large tomatosliced then halved
3green onions or scallionschopped
1/4cupextra virgin olive oil
Preheat the oven to 350 F
Combine all ingredients for the sauce into a blender or food processor and pulse until "chunky". Set aside.
In a skillet add a drizzle of olive oil and add the onion, carrot, celery and sauté for 3 - 5 minutes until soft. Then set aside. In the same skillet add the spinach for about 3 minutes until it wilts, then cool, squeeze out the excess water, chop and add to the veggie mixture.
Add the lentils, pinto beans, rice, corn, basil, eggs, salt, pepper, half the cheddar and 1 cup of sauce to the mixture. Then pack into a 9x13 glass bake dish and place the sliced tomatoes on top. Add remaining cheddar.
Bake for 35 - 40 minutes, let cool for 10 and serve with the remaining sauce. Servings 6-8