Pumpkin and Black Bean Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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dinner/fat free vegan kitchen Ingredients:
2 oz fat free cheddar cheese |
1 1/2 cups cooked black beans |
1 cup frozen corn |
1 medium onion, finely chopped |
1 red bell pepper, finely chopped |
2 cloves garlic, minced |
1 teaspoon cumin |
1 teaspoon chili powder |
1/8 tsp cayenne |
1 1/2 cup canned diced tomatoes, drained and liquid reserved |
1 pound butternut squash |
3/4 cup almond breeze |
1/2 cup nutritional yeast |
3 tablespoons cornstarch |
1/2 teaspoon salt |
1/2 teaspoon mustard powder |
1/2 teaspoon paprika |
12 oz whole wheat penne |
Directions:
1. In a large bowl, combine the black beans with the next 8 ingredients and set aside.
2. Cut the pumpkin in half. Set aside one half for another use and peel the other half. Cut it into very thin slices about 1/4-inch thick and 2 inches long.
3. Preheat oven to 425F. Spray a 2-quart casserole dish with canola oil. 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.
4. 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. Remove the cover and bake for 20-30 minutes, until sauce is thick and bubbly and pumpkin is tender.
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