Bean and Mushroom Casserole
A full of flavor casserole that's ideal for winter.
1 1/2 cups shredded cheddar cheese
1/4 tsp black pepper
2 tbsps fresh basil
1/4 tsp salt
1 tbsp cider vinegar
2 tbsps olive oil
1 <span class="measurestring" title="large (7-1/4" to 8-1/2" long)">large</span> carrot, chopped
1 clove garlic, chopped
2 cups pieces or slices mushrooms
1 large onion, chopped
1 <span class="measurestring" title="potato large (3" to 4-1/4" dia)">large</span> potato, cubed
1 <span class="measurestring" title="cup (1" cubes)">cup</span> pumpkin, diced
1 large zucchini, sliced
2 cups chopped or sliced tomatoes, peeled
1 tbsp tomato paste
1/3 <span class="measurestring" title="cup (8 fl oz)">cup</span> water
2 cups red kidney beans (cooked)
1 tbsp tamari
4 oz corn chips
Heat oil in oven-proof casserole and sauté onions and garlic until soft.
Add carrot and potato and stir-fry 1-2 minutes.
Add pumpkin cubes, tomatoes, tomato paste and water, cover pan and simmer until vegetables are soft – 10 minutes.
Add mushrooms, zucchini, kidney beans, vinegar, tamari, basil and salt and pepper.
Simmer for a few minutes, then spread with half the corn chips, the cheese and the rest of the chips.
Bake at 375 °F (190 °C) for 25 minutes.
in 1 serving of Bean and Mushroom Casserole.
, 43% carbs, 16% protein.
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