Yummy Potatoes

2 bags frozen grated hash browns
1/2 c. butter
3 c. sour cream
2 cans cream of chicken (or mushroom) soup
1/2 c. chopped green onions
2 c. grated sharp cheddar

For the top:
1/2 c. or more crushed corn flakes
2 Tbs. butter, melted

Preheat oven to 350 degrees.
Mix butter and soup in pan until butter is melted. Blend in sour cream, green onions, and cheese. Mix. Add hash browns and stir until coated well.
Top with corn flakes and butter.
Bake for 45 minutes or until heated through.

Quinoa & Black Beans

Ingredients
1 tablespoon olive oil
1 medium  bell pepper, red
1 medium  onion
3 clove  garlic
3/4 cup quinoa, uncooked
1 teaspoon cumin, ground
1/4 teaspoon  salt
1/4 teaspoon black pepper, ground
1/4 teaspoon  cayenne or red pepper
1 1/2 cup  vegetable broth
1 cup corn, frozen
30 ounce black beans, canned
1/2 cup  cilantro
2 cup mango cubes, frozen

Directions
Heat oil in a saucepan over medium. Dice pepper and onion; mince garlic. Add veggies and garlic to hot oil. Saute for 1-2 minutes, then add quinoa, cumin, salt, pepper, cayenne pepper (may be omitted), and broth. Stir to combine. Bring to a boil then reduce heat, cover, and simmer for 15
minutes or until nearly all the broth has been absorbed. Drain and rinse beans; add to quinoa along with corn. Heat through and stir in chopped cilantro.