Bean and Mushroom Casserole

Ingredients

• 1 1/2 cups shredded cheddar cheeseNutrition
• 1/4 tsp black pepperNutrition
• 2 tbsps fresh basilNutrition
• 1/4 tsp saltNutrition
• 1 tbsp cider vinegarNutrition
• 2 tbsps olive oilNutrition
• 1 large carrot, choppedNutrition
• 1 clove garlic, choppedNutrition
• 2 cups pieces or slices mushroomsNutrition
• 1 large onion, choppedNutrition
• 1 large potato, cubedNutrition
• 1 cup pumpkin, dicedNutrition
• 1 large zucchini, slicedNutrition
• 2 cups chopped or sliced tomatoes, peeledNutrition
• 1 tbsp tomato pasteNutrition
• 1/3 cup waterNutrition
• 2 cups red kidney beans (cooked)Nutrition
• 1 tbsp tamariNutrition
• 4 oz corn chipsNutrition

Directions

1. 1Heat oil in oven-proof casserole and sauté onions and garlic until soft.
2. 2Add carrot and potato and stir-fry 1-2 minutes.
3. 3Add pumpkin cubes, tomatoes, tomato paste and water, cover pan and simmer until vegetables are soft – 10 minutes.
4. 4Add mushrooms, zucchini, kidney beans, vinegar, tamari, basil and salt and pepper.
5. 5Simmer for a few minutes, then spread with half the corn chips, the cheese and the rest of the chips.
6. 6Bake at 375 °F (190 °C) for 25 minutes.

Nutrition per serving

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