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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I found this recipe originally in How It All Vegan and modified it to my taste. Ingredients:
5 -6 small potatoes, sliced |
2 tablespoons prepared mustard |
2 cups black beans, canned |
1 (28 ounce) can diced tomatoes |
1/4 cup onion, diced |
1 -2 teaspoon pepper, freshly ground |
1 -2 cup cheese |
Directions:
1. Preheat oven to 400 degrees F.
2. In a large pot of water, boil the sliced potatoes until they can be pierced easily with a fork.
3. Meanwhile, in a small bowl, stir together the bustard, beans, tomatoes, onion, and pepper, and set aside.
4. Drain the potatoes and place half of them into a lightly oiled casserole dish (2 1/2 qts). Add half the bean mixture on top, then half the cheese. Repeat.
5. Cover and bake for 35-40 minutes.
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