By Chef #208121 on October 24, 2006
"A bean, corn and squash casserole designed to be served as a Vegan main course. Vegetarian Times holiday 2006."
Serving Size: 1 (351 g)
Servings Per Recipe: 6
"This turned out great. I had a ton of summer squash and corn to use up from our CSA box plus freshly milled polenta, so this recipe was a must. I cooked the pintos from scratch. I mostly stuck to the recipe, but used oil spray instead of the 3 Tbsp and also used crushed tomatoes. Thanks for posting, we enjoyed this very much."
"I made this dish for a native american presentation where I work and the visitors loved it almost as much as my fellow employees. Delicious."