Pumpkin & Black Bean Casserole Recipe

Looking for an easy Pumpkin & Black Bean Casserole recipe? Learn how to make Pumpkin & Black Bean Casserole using healthy ingredients.


Submitted by mimouse

Makes 6 servings



vegan main dish - yum! I skipped the nutritional yeast, substituted butternut squash for the pumpkin and used rice rather than soy milk.

Recipe Ingredients for Pumpkin & Black Bean Casserole

1 1/2 cups cooked black beans
1 cup corn, frozen
1 medium onion, chopped
1/2 medium green pepper, chopped
2 cloves garlic, minced
1 1/2 cups tomatoes, fire roasted, diced
1 lb butternut squash, peeled & sliced
1/2 cup organic rice milk
2 1/2 tbsp cornstarch
1/2 tsp salt
1.33 tblsp Tahini, with salt, roasted (Marantha)

Recipe Directions for Pumpkin & Black Bean Casserole

  1. Find recipe at: Fat Free Vegan Kitchen Blog

  2. http://blog.fatfreevegan.com/2008/10/pumpkin-and-black-bean-casserole.html

Categories

Main Dish, Vegetarian

Nutrition Facts
Serving Size 243.9g
Amount Per Serving
Calories
281
Calories from Fat
29
% Daily Value*
Total Fat
3.2g
5%
Saturated Fat
0.5g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
217mg
9%
Potassium
1211mg
35%
Total Carbohydrates
53.7g
18%
Dietary Fiber
10.9g
44%
Sugars
5.6g
Protein
13.4g
Vitamin A 169% Vitamin C 53%
Calcium 12% Iron 20%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in manganese
  • High in magnesium
  • High in potassium
  • High in thiamin
  • Very high in vitamin A
  • High in vitamin C
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