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Mexican   -   Vegetable Bean Bake   adapted from 366 Ways to Cook Tofu

  • 1/4 Pound Tempeh Bacon -- diced
  • 2 Medium Shallots -- chopped
  • 1/4 Cup Olive Oil
  • 4 Small New Potatoes -- thinly sliced
  • 1 Medium Zucchini -- thinly sliced
  • 1 Medium Yellow Squash -- thinly sliced
  • 1/2 Pound Green Peas -- fresh or frozen
  • 1 Large Tomato -- thinly sliced
  • 1 Cup Pinto Beans -- cooked
  • 1/2 Pound Monterey Jack Cheese -- grated
Directions preheat oven to 350 degrees. heat 1 tablespoon of oil and saute tempeh and shallots until brown. set aside. oil the sides of a large baking dish, place a layer of potatoes, zucchini, squash, peas and tomatoes on the bottom of the dish. save 1/3 cup cheese for later use. sprinkle with half the bacon, pinto beans, oil and cheese. layer remaining vegetables and repeat. Bake covered for 45 minutes. remove from oven and top with remaining cheese, bake uncovered for 10 minutes or until cheese is browned.
Serves 4
Time to Make 0:00

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