Bean and Mushroom Casserole

Ingredients

• 1 1/2 cups shredded cheddar cheese
• 1/4 tsp black pepper
• 1/4 tsp salt
• 2 tbsps fresh basil
• 1 tbsp tamari
• 1 tbsp cider vinegar
• 2 cups red kidney beans (cooked)
• 1 large zucchini, sliced
• 2 cups pieces or slices mushrooms
• 1 tbsp tomato paste
• 1/3 cup water
• 2 cups chopped or sliced tomatoes, peeled
• 1 cup pumpkin, diced
• 1 large potato, cubed
• 1 large carrot, chopped
• 1 clove garlic, chopped
• 1 large onion, chopped
• 2 tbsps olive oil
• 4 oz corn chips

Directions

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.