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Cheesy Bean and Rice Casserole over Crispy Smashed Potatoes
1 Std.Für 4Nutri-Score B€
B
1 Std.
1 Std.Cheesy Bean and Rice Casserole over Crispy Smashed Potatoes
was Sie brauchen
Zutaten
potatoes (boiled whole)Obst & Gemüse800 g
navy beans (cooked, drained and rinsed)Vorräte400 g- garbanzo beans (cooked, drained and rinsed)Vorräte400 g
- kidney beans (cooked, drained and rinsed)Vorräte400 g
rice (cooked)Getreide200 g
cheddar cheese (grated)Milchprodukte200 g
olive oilVorräte30 ml
saltGewürze5 g
pro Portion
Nährwerte
559kcal
- Kohlenhydrate
- 85 g
- Eiweiß
- 24 g
- Fett
- 14 g
was Sie verwenden
Utensilien
Kochtopf
Auflaufform- Kartoffelstampfer
Backofen
Rührschüssel
Schritt für Schritt
Zubereitung
- Schritt 1
Boil the potatoes
- Place the potatoes in a pot of salted water and bring to a boil.
- Cook until a knife slides in easily, then drain.
- Schritt 2
Smash and crisp the potatoes
- Arrange the potatoes on an oiled baking dish and smash them flat with a masher.
- Drizzle with olive oil and season with salt.
- Bake at 220 °C until golden and crispy.
- Schritt 3
Make the bean and rice filling
- Cook the rice until tender.
- In a bowl, combine the navy beans, garbanzo beans, kidney beans and rice.
- Season with salt and stir in half of the cheese.
- Schritt 4
Assemble and bake
- Spoon the bean and rice mixture over the crispy potatoes.
- Scatter the remaining cheese on top.
- Bake until the cheese is melted and bubbling.
- Schritt 5
Serve
- Serve hot, straight from the dish, like loaded nachos over potatoes.