Bean and Mushroom Casserole
Nutrition per Serving
420
Calories
17.25g
Protein
46.19g
Carbs
19.98g
Fat
A full of flavor casserole that's ideal for winter.
Ingredients
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 large carrot, chopped
1 clove garlic, chopped
2 cups pieces or slices mushrooms
1 large onion, chopped
1 large potato, cubed
1 cup pumpkin, diced
1 large zucchini, sliced
2 cups chopped or sliced tomatoes, peeled
1 tbsp tomato paste
1/3 cup water
2 cups red kidney beans (cooked)
1 tbsp tamari
4 oz corn chips
Instructions
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.
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