This is a Pumpkin Black Bean Casserole, recipe from Fat Free Vegan. It has layers of thinly sliced pumpkin, layers of a mexican chile flavored black bean mixture with tomatoes and corn, and then a cheesy sauce. It tasted like a spicy, cheesy chili. Since it was pretty spicy, I think I may have goofed and added more Ancho or Chipolte than it called for. I'll be making this again so I'll know the answer next time if it doesn't come out as spicy. This goes great with some blue corn chips.
Things that I think I will change next time: I think I will saute the onions first. My onion was really really strong and overpowered things a bit. And, I think that 1/2 way through the baking time I will add some crushed blue corn chips to the top. Now I can't wait to make it again. You may see this one again next week!
Great job on this casserole! It does look beautiful and I get imagine how awesome it must have smelled while baking!
ReplyDeleteKelly made this for dinner last night-- it was great! It was spicy, but certainly not too spicy. We didn't have any nutritional yeast, so we substituted cheese. :)
ReplyDelete@Christina
ReplyDeleteAwesome. I'm glad you liked it too. Fat Free Vegan's recipes are always pretty good.
You should try it with the nutritional yeast - it's pretty yummy. Sometimes you can get Nutritional Yeast in the bulk bins at Whole Foods (or you can find a little container of Red Star in the spice aisle.
[...] other news, I made the pumpkin black bean casserole again last night and it was not nearly as spicy as last time (thankfully) so I must have really [...]
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