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Pumpkin & Black Bean Casserole

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
  1. Combine black beans with corn, onions, bell pepper, garlic, cumin, chili powder, chipotle and canned tomatoes.
  2. 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.
  3. 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.
  4. In a blender combine the reserved tomato liquid (about ½ cup) with soy milk and remaining ingredients. Blend well and pour over the pumpkin.
  5. 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
 

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