Bean and Mushroom Casserole

Ingrédients

• 1 1/2 tasses, râpés cheddar cheese
• 1/4 cuillère à café black pepper
• 2 cuillères à soupe fresh basil
• 1/4 cuillère à café salt
• 1 cuillère à soupe cider vinegar
• 2 cuillères à soupe olive oil
• 1 large carrot, chopped
• 1 gousse garlic, chopped
• 2 tasses, morceaux ou tranches mushrooms
• 1 large onion, chopped
• 1 large potato, cubed
• 1 tasse pumpkin, diced
• 1 large zucchini, sliced
• 2 tasses, hachées ou tranchées tomatoes, peeled
• 1 cuillère à soupe tomato paste
• 1/3 tasse water
• 2 cups red kidney beans (cooked)
• 1 cuillère à soupe tamari
• 4 oz corn chips

Directives

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.