https://www.copymethat.com/r/lvcP0lZ5B/pumpkin-black-bean-casserole/
22111054
ZA9GkZ3
lvcP0lZ5B
2024-03-29 05:44:43
Pumpkin & Black Bean Casserole
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Servings: 4
Servings: 4
Ingredients
- 1 can black beans, drained & rinsed
- ½ cup corn
- 1 medium onion finely chopped
- ½ bell pepper finely chopped
- 2 cloves garlic minced
- 1 tsp cumin
- 1 tsp mild chili powder
- ⅛ to ½ tsp chipotle
- 15 oz canned tomatoes, drained and liquid reserved
- 1 lb pumpkin or winter squash
- subheading: Sauce:
- ¾ cup soy or almond milk
- ½ cup nutritional yeast
- 3 TBSP cornstarch
- ½ tsp salt
- ½ tsp mustard powder
- ½ tsp Spanish paprika
- 1 TBSP tahini (optional)
Steps
- Combine black beans with corn, onions, bell pepper, garlic, cumin, chili powder, chipotle and canned tomatoes.
- Cut the pumpkin in half. Set aside one half for another use and peel the other half. Cut into very thin slices about ¼" thick and 2" long.
- Preheat oven to 425F and line a casserole dish with parchment paper. Lay ⅓ of the pumpkin slices in the bottom of the dish and cover with ½ of the bean mix. Repeat layers with another ⅓ of pumpkin slices and the remainder of the beans. Finish with the final ⅓ of pumpkin slices.
- In a blender combine the reserved tomato liquid (about ½ cup) with soy milk and remaining ingredients. Blend well and pour over the pumpkin.
- Cover tightly and bake for 30 min. Remove the cover and bake for 20 to 30 min. until sauce is thick and bubbly and pumpkin is tender.
Notes
- 296 calories From Fat 36 Carbs 53g Fiber 13g Protein 19g