Mexican Casserole

[Guest guest]

Mexican Casserole

 

Substitute any cooked beans for the cranberry beans;

black beans provide a beautiful color contrast.

 

Makes 4 servings

 

Ingredients

2 tsp vegetable oil

1 carrot, diced

1 onion, chopped

One 1-pound butternut squash, peeled, seeded and cubed

1 tbsp chili powder

2 tsp ground cumin

2 garlic cloves, minced

One 19-ounce can cranberry beans, rinsed and drained

One 14-ounce can whole tomatoes (no salt added)

1 tsp dried oregano

1/4 tsp ground cloves

1/4 tsp cayenne pepper

3/4 tsp salt

1/2 cup yellow cornmeal

1/3 cup shredded vegan cheese (optional)

1/2 red bell pepper, seeded and finely diced

2 tbsp chopped cilantro

1/2 tsp freshly ground black pepper

 

In a medium nonstick skillet, heat the oil. Add the carrot and onion;

cook, stirring as needed, until softened, about 5 minutes. Add the

squash, chili powder, cumin and garlic; cook, stirring as needed,

until the onion is golden, 4-5 minutes longer. Stir in the beans,

tomatoes, oregano, cloves, cayenne and 1/4 tsp of the salt; bring to

a boil. Reduce the heat and simmer, breaking up the tomatoes with a

spoon and stirring as needed, until thickened, 18-20 minutes.

Meanwhile, preheat the oven to 350 degrees. In a medium saucepan,

combine the cornmeal, the remaining 1/2 tsp of salt and 2 cups water;

bring to a boil, whisking constantly. Reduce the heat and simmer,

whisking constantly, until the mixture is very thick and pulls away

from the sides of the pan, about 15 minutes. Cool slightly, then stir

in the cheese, bell pepper, cilantro and black pepper. Transfer the

squash mixture to a 9-inch square baking dish; top with the cornmeal

mixture.

 

Bake until the casserole is bubbling and lightly browned, about 40

minutes