Pumpkin Black Bean Casserole

This recipe derived from one I found over at FatFree Vegan Kitchen, but I added cheese and corn tortillas, making neither fat-free nor Vegan, but boy was it yummy -- we all loved it.

Pumpkin and Black Bean Casserole

Locate:
a stack of corn tortillas
shredded cheddar

Combine & set aside:
1 1/2 C cooked black beans (or 1 can, rinsed and drained)
1/2 C corn, fresh or frozen
1 onion, chopped
1/2 bell pepper, chopped
1 can of tomatoes, drained & liquid reserved

Peel and slice very thinly:
1 small pumpkin

Combine in the blender:
2 cloves garlic
1 C milk or water
3 T cornstarch
2 cloves garlic, minced
2 t cumin
1 t chili powder
1/2 t salt
1/2 t paprika
1/4 t chipotle chili powder

Layer:
corn tortillas
beans
pumpkin
cheddar
corn tortillas
beans
pumpkin
cheddar
corn tortillas
cheddar

Pour the blender contents over the top, cover tightly with foil and bake for 20 minutes. Remove foil and sprinkle with cheese. Bake another 20-30 minutes until everything is bubbly and tender.

Serve with a dollop of sour cream and a green salad.

Also, this is another dish that is fabulous topped with a spoonful of chimichurri. Not familar with chimichurri? You are missing out. Just this week we have used it on fried polenta, scrambled egg tacos, and tomato wedges. It makes a great spread for a cheese sandwich and would be great in a pita pocket.

:: one year ago today: half-lives and other insights
:: two years ago today: calming my wild child this should be required reading for anyone with a son.