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Cheesy Bean and Rice Casserole over Crispy Smashed Potatoes
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Cheesy Bean and Rice Casserole over Crispy Smashed Potatoes

1 godz.Porcje: 4Nutri-Score B€
od @wholesome.holmes1 importugotowano 0 razy
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Składniki

4 osoby
  • potatoes (boiled whole)Warzywa i owoce800 g
  • navy beans (cooked, drained and rinsed)Spiżarnia400 g
  • garbanzo beans (cooked, drained and rinsed)Spiżarnia400 g
  • kidney beans (cooked, drained and rinsed)Spiżarnia400 g
  • rice (cooked)Produkty zbożowe200 g
  • cheddar cheese (grated)Nabiał200 g
  • olive oilSpiżarnia30 ml
  • saltPrzyprawy5 g

na porcję

Wartości odżywcze

559kcal

Węglowodany
85 g
Białko
24 g
Tłuszcz
14 g
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Przybory

  • Garnek
  • Naczynie żaroodporne
  • Tłuczek do ziemniaków
  • Piekarnik
  • Miska

krok po kroku

Przygotowanie

  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.
    Krok 1

  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.
    Krok 2

  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.
    Krok 3

  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.
    Krok 4

  5. Serve

    • Serve hot, straight from the dish, like loaded nachos over potatoes.
    Krok 5
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