Ingredients
oil spray
240g pumpkin
grated
¾ cup extra light tasty cheese
(60g)
2 tsp olive oil
1 large Spanish onion
sliced
2-3 large garlic cloves
minced
1 small-medium red capsicum
chopped
1 small-medium green capsicum
chopped
1 corn kernels
about 125g kernels
2 x 400g cans 5 bean mix
drained
2 large tomatoes
chopped
1 cup vegetable stock
(375ml)
2 tsp cumin
2 tsp smoky paprika
1 pinch chilli powder
optional
Equipment
- 1 casserole dish
- 1 tea towel
- 1 bowl
- 1 large non-stick frying pan
Instructions
- Heat oven to 200°C conventional (180°C fan-forced) and spray a 6 cup capacity casserole dish with oil.
- Place pumpkin into a tea towel and squeeze out as much liquid as you can, place into a bowl and mix with grated cheese. Set aside.
- Heat olive oil in a large non-stick frying pan and add onion, garlic, capsicum and corn kernels with a pinch of salt.
- Cook on medium heat for 10 minutes until vegetables are softened.
- Add beans, tomatoes, stock, cumin, paprika and chilli (if using) and stir through and heat until bubbling. Transfer to casserole dish.
- Sprinkle pumpkin over bean mix and spray lightly with oil.
- Bake for 45 minutes until pumpkin is cooked and golden.
- Serve with a salad or steamed veggies of your choice.
Notes
Tip
Serve with a salad or steamed veggies of your choice.
Tip
Add a dollop or two of sour cream if you like too – really nice.
Variation
You can add some bacon or chorizo if you'd like to add some meat.
Variation
I use a 5 bean mix because I like the variety but you can use kidney beans, butter beans, cannellini beans, chickpeas as a single legume or a mixture.
