I liked tonight's version best, but with raw milk and cheddar cheese, it was not vegan, but it sure was tasty!
1. Preheat oven to 425 degrees. Spray olive oil in casserole dish (approx 8 x 11 or so size)
2. In a large bowl, combine and set aside:
- 1 1/2 cups black beans
- 1/2 cup corn
- 1 medium onion, diced (any kind, I used red)
- 1 green bell pepper, chopped
- 2 cloves garlic
- 1 tsp cumin
- 1 tsp ancho chili powder or other mild chili powder
- 1/4 tsp chipotle chili powder
- a shake of cayenne pepper, maybe l/8 tsp
- 1 quart canned tomatoes, chopped, liquid reserved
3. Peel and slice a medium butternut squash into 1/4 inch thick slices. Need enough to make 2 layers in the casserole dish.
4. Combine reserved tomato juice (I had more than 1 cup) with 1/2 cup milk (used raw milk tonight) and spices:
- 1/4 tsp salt
- 1/2 teaspoon ground dry mustard powder
- 1/2 tsp Hungarian paprika
- Sprinkle of cayenne pepper
- Sprinkle of black pepper
- 3 T cornstarch
5. Grate about 1/4 cup cheddar cheese (to lightly (not quite) cover top layer of casserole)
6. ASSEMBLE
- Layer half the squash in casserole dish. Follow with half the bean mixture, then 1/2 quash, 1/2 beans.
- Sprinkle cheddar cheese on top.
- Pour tomato juice mixture to cover layers.
- Cover with aluminum foil tightly.
- Bake 30 minutes.
- Remove foil and bake another 30 minutes.
This could easily be made 50% larger by adding a third layer of squash and beans. Would need to add more liquid too.
