Chipotle bean and corn shepherds pie

Chipotle bean and corn shepherds pie

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Chipotle bean and corn shepherds pie

The ingredient of Chipotle bean and corn shepherds pie

  1. 1 tablespoon olive oil
  2. 1 brown onion, thinly sliced
  3. 1 red capsicum, coarsely chopped
  4. 1 corn cob
  5. 400g can purple kidney beans, tired, rinsed
  6. 425g can black beans, drained, rinsed
  7. 453g jar black bean and chipotle salsa
  8. 2 teaspoons brown sugar
  9. 2 cups Massel vegetable liquid inventory
  10. half cup polenta
  11. 1/three cup grated tasty cheese
  12. 2 tablespoons grated mozzarella

The instruction how to make Chipotle bean and corn shepherds pie

  1. Heat oil in a big frying pan over medium-excessive warmness. Cook onion and capsicum, stirring, for 5 mins or until softened. Cut kernels from corn cob. Add kernels, beans, salsa, sugar and 1/4 cup water to onion aggregate. Bring to a gentle simmer. Simmer for five minutes.
  2. Meanwhile, deliver stock to the boil in a medium saucepan. Stir in polenta. Reduce warmth to low and cook, stirring, for 5 mins or till polenta thickens. Remove from warmness. Combine cheeses in a bowl. Stir half of of cheese mixture via polenta. Season.
  3. Spoon bean mixture into a five-cup ovenproof dish and pinnacle with cheesy polenta. Sprinkle with final cheese aggregate. Cook underneath preheated grill for 4-five mins or till golden.

Nutritions of Chipotle bean and corn shepherds pie

fatContent: 462.465 calories
saturatedFatContent: 9.7 grams fat
carbohydrateContent: 3.3 grams saturated fat
sugarContent: 69.5 grams carbohydrates
fibreContent: 13.8 grams sugar
proteinContent:
cholesterolContent: 22.3 grams protein
sodiumContent: 12 milligrams cholesterol

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