Servings | Prep Time | Cook Time |
---|---|---|
6 | 5 mins | 45 mins |
1. | Heat oil in oven-proof casserole and sauté onions and garlic until soft. |
2. | Add carrot and potato and stir-fry 1-2 minutes. |
3. | Add pumpkin cubes, tomatoes, tomato paste and water, cover pan and simmer until vegetables are soft – 10 minutes. |
4. | Add mushrooms, zucchini, kidney beans, vinegar, tamari, basil and salt and pepper. |
5. | Simmer for a few minutes, then spread with half the corn chips, the cheese and the rest of the chips. |
6. | Bake at 375 °F (190 °C) for 25 minutes. |
There are 420 calories in 1 serving of Bean and Mushroom Casserole.
Calorie split: 41% fat, 43% carbs, 16% protein.
|
Serving Size | 1 serving |