Bean and Mushroom Casserole

Zutaten

• 1 1/2 tassen, gerieben cheddar cheese
• 1/4 tl black pepper
• 2 el fresh basil
• 1/4 tl salt
• 1 el cider vinegar
• 2 el olive oil
• 1 groß carrot, chopped
• 1 knoblauchzehe garlic, chopped
• 2 tassen, stücke oder scheiben mushrooms
• 1 groß onion, chopped
• 1 groß potato, cubed
• 1 tasse pumpkin, diced
• 1 groß zucchini, sliced
• 2 tassen, gehackt oder in scheiben geschnitten tomatoes, peeled
• 1 el tomato paste
• 1/3 tasse water
• 2 cups red kidney beans (cooked)
• 1 el tamari
• 4 oz corn chips

Anleitung

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.