Pumpkin and Black Bean Casserole

INGREDIENTS

1 1/2 cups

cooked black beans (or one can, rinsed and drained)

1/2 cup

corn, fresh or frozen

medium onion, finely chopped

1/2

bell pepper, finely chopped

2 cloves

garlic, minced

1 tsp

cumin

1 tsp

ancho chili powder (or other mild chili powder)

1/8

– 1/2 teaspoon chipotle chile powder (to taste)

15 oz

canned tomatoes, drained and liquid reserved *

—

1 lb

pumpkin (about 1/2 one small pumpkin) or any winter squash (butternut, acorn, etc.)

3/4 cup

soymilk or other non-dairy milk

1/2 cup

nutritional yeast

3 tbsp

cornstarch

1/2 tsp

salt

1/2 tsp

mustard powder

1/2 tsp

Spanish paprika

1 tbsp

tahini (optional)