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Mexican Vegetable Casserole

Vegetarian Vegan Public
Course: Main course
Preparation time: 60 minutes
Cooking time: 30 minutes
Energy: 429 kcal / serving

Instructions

  • 1.   In a sauté pan, heat the olive oil and sauté the onions, celery, green peppers, carrots, garlic, mushrooms, and spices for 2 minutes, stirring constantly. Season.
  • 2.   Add the red beans, tomatoes, white wine, bulgur, and lemon juice to the mixture.
  • 3.   Bring to a boil, stirring, and let simmer over low heat for 20 minutes.

Ingredients for servings

  • 200 g of button mushroom
  • 200 g of diced tomato
  • 100 g of grated carrot
  • 80 g of celery stalk
  • 50 cl of tomato
  • 25 cl of white wine
  • 10 cl of olive oil
  • 3 tomato pastes
  • 2 lemon juice
  • 1 tablespoon of garlic puree
  • 1 tablespoon of ground cumin
  • 3 dried basil
  • 3 teaspoon of dried oregano
  • 3 Cayenne peppers
  • ½ tabasco
  • 200 g of onion
  • 200 g of canned red bean
  • 100 g of green bell pepper
  • 75 g of bulgur
  • 2 tablespoon of green chili pepper
  • 2 teaspoon of chili powder

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    429 kcal
    21 %
  • Fat
    20,72 g
    30 %
  • of which saturated
    3,43 g
    17 %
  • Carbohydrates
    36,2 g
    14 %
  • of which sugar
    15,33 g
    17 %
  • Protein
    11,4 g
    23 %
  • Fibers
    15,34 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.