Bean and Mushroom Casserole

재료

• 1 1/2 컵, 잘게조각냄 cheddar cheese
• 1/4 티스푼 black pepper
• 2 테이블스푼 fresh basil
• 1/4 티스푼 salt
• 1 테이블스푼 cider vinegar
• 2 테이블스푼 olive oil
• 1 개 대형 carrot, chopped
• 1 쪽 garlic, chopped
• 2 컵, 조각 또는 슬라이스됨 mushrooms
• 1 개 대형 onion, chopped
• 1 개 대형 potato, cubed
• 1 컵 pumpkin, diced
• 1 개 대형 zucchini, sliced
• 2 컵, 다져지거나 또는 슬라이스한 tomatoes, peeled
• 1 테이블스푼 tomato paste
• 1/3 컵 water
• 2 cups red kidney beans (cooked)
• 1 테이블스푼 tamari
• 4 온스 corn chips

조리법

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.