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Recipe Category: Vegetarian
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Ingredients
- Serving Size : 4
- 5 garlic cloves – crushed
- 1 red bell pepper – chopped
- 1 green bell pepper – chopped
- 2 medium zucchini – thinly sliced
- 1 cup canned tomatoes – crushed
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 1/3 cups pinto beans, cooked – drained
- 1 1/3 cups black beans, cooked – drained
- 1 1/3 cups chickpeas, cooked – drained
- 3 cups mashed potatoes
- 1/4 teaspoon paprika
Method
- Preheat the Oven to 375 Degrees F
- Saute 2 cloves garlic for 1 min 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″ pie plan.
- 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.
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