Pumpkin and Black Bean Casserole

Name: Pumpkin and Black Bean Casserole
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon ancho chili powder (or other mild chili powder); 1 bell pepper, finely chopped; 425 grams canned tomatoes, drained and liquid reserved; 0 teaspoons 1/8 – 1/2 teaspoon chipotle chile powder (to taste); 355 milliliters cooked black beans (or one can, rinsed and drained); 3 Tbsps cornstarch; 1 teaspoon cumin; 118 milliliters corn, fresh or frozen; 2 cloves garlic, minced; 1 teaspoons mustard powder; 118 milliliters nutritional yeast; 1 medium onion, finely chopped; 1 teaspoons Spanish paprika; 454 grams pumpkin (about 1/2 one small pumpkin) or any winter squash (butternut, acorn, etc.); 1 teaspoons salt; 177 milliliters soymilk or other non-dairy milk; 1 Tbsp tahini (optional); 4 servings —

Pumpkin and Black Bean Casserole is a gluten free and vegan main course. One portion of this dish contains around 15g of protein, 4g of fat, and a total of 271 calories. This recipe serves 4. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. Autumn will be even more special with this recipe. If you have salt, nutritional yeast, soymilk, and a few other ingredients on hand, you can make it. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. fatfreevegan.com.

Instructions

Cut the pumpkin in half. Set aside one half for another use and peel the other half.

Ingredients you will need

Pumpkin

Cut it into very thin slices about 1/4-inch thick and 2 inches long. Preheat oven to 425F. Spray a 2-quart casserole dish with canola oil.

Ingredients you will need

Canola Oil

Equipment you will use

Casserole Dish

Oven

Lay one-third of the pumpkin slices in the bottom of the dish, and sprinkle lightly with salt and pepper. Cover with half of the bean mixture. Repeat layers with another third of the pumpkin and the remainder of the beans. Finish with the final third of the pumpkin slices. In a blender, combine the reserved *tomato liquid (about 1/2 cup) with the soymilk and remaining ingredients. Blend well and pour over the pumpkin. Cover tightly, and bake for 30 minutes.

Ingredients you will need

Salt And Pepper