Directions:
- Preheat the oven to 375 degrees Fahrenheit.
- Saute 2 cloves garlic for 1 minute. Add the red and green peppers, and zucchini and saute, stirring occasionally for 4 minutes, or until tender. Add 3/4 cup of the crushed tomatoes, salt, and black pepper, and cook uncovered three minutes longer.
- Place the pinto beans, black beans, chickpeas, remaining garlic and tomatoes in food processor, and puree until smooth.
- Spoon the puree into a lightly greased 9-inch pie pan. Top with the skillet mixture. Then spoon the mashed potatoes on top. Bake uncovered for 25 minutes, or until the potatoes are lightly browned. Sprinkle with paprika if desired. Serves 4.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 658.1 Kcal (2755 kJ) | ||
| Calories from fat | 21.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.34g | 4% | |
|---|---|---|---|
| Sodium | 511.46mg | 21% | |
| Potassium | 2223.14mg | 47% | |
| Total Carbs | 129.07g | 43% | |
| Sugars | 16.97g | 68% | |
| Dietary Fiber | 26.9g | 108% | |
| Protein | 30.79g | 62% | |
| Vitamin C | 78.3mg | 131% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 34.5mg | 191% | |
| Calcium | 219.8mg | 22% | |
| Amount Per 100 g | |||
| Calories | 128.93 Kcal (540 kJ) | ||
| Calories from fat | 4.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.46g | 4% | |
|---|---|---|---|
| Sodium | 100.2mg | 21% | |
| Potassium | 435.55mg | 47% | |
| Total Carbs | 25.29g | 43% | |
| Sugars | 3.32g | 68% | |
| Dietary Fiber | 5.27g | 108% | |
| Protein | 6.03g | 62% | |
| Vitamin C | 15.3mg | 131% | |
| Vitamin A | 0.3mg | 49% | |
| Iron | 6.8mg | 191% | |
| Calcium | 43.1mg | 22% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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