A recipe from the Dr. John McDougall Newsletter
Each month Dr. McDougall publishes a free newsletter,
which always includes 5-10 tasty recipes.
Shown served with a warm tortilla
Click on image for full size pic
This tasty casserole (which is extremely quick to throw together) consists of a bottom layer of three kinds of beans, mixed with onions, corn, and tomato sauce. This is topped with a middle layer of white beans pureed with salsa and other flavorings into a saucy topping that is spread over the base layer. It is topped with a bag of grated potatoes, and then baked.
Once baked, the potatoes make for a thick, crunchy topping over a spicy, saucy, bean layer.
From the John McDougall Newsletter, June 2008
Preheat oven to 375 degrees.
Bottom layer:
1 15 ounce can black beans, drained and rinsed
1 15 ounce can red or pinto beans, drained and rinsed
1 15 ounce can chili beans, undrained
1 8 ounce can tomato sauce
1 cup frozen corn kernels, thawed slightly (or canned corn)
¼ cup chopped onion
2 teaspoons chili powder
Mix all above ingredients together and ladle into the bottom of a 9 x 13 inch baking dish, distributing evenly.
Middle layer:
1 15 ounce can white beans, drained and rinsed
½ cup fresh salsa
1/3 cup nutritional yeast
2 tablespoons lemon juice
1 teaspoon granulated onion
1 teaspoon prepared yellow mustard
Place all these ingredients in a food processor and process until very smooth. Pour over the bean layer and spread evenly.
Top layer:
1 20 ounce bag fresh shredded oil-free hash brown potatoes
Sprinkle the potatoes evenly over the bottom two layers. Bake uncovered for 45 minutes until potatoes are brown and sauce is bubbly.
