Vegetarian Potato Casserole

Ingredients

• 4 Potatoes (Yukons work best, but any other would work)
• 4 tablespoons milk
• 1 tablespoon butter and some to butter pan
• Bag of “meatless” crumbles (Boca crumbles or Quorn)
• 1 can of diced tomatoes with green chilies, undrained (Ro-Tel is a great brand)
• 1 can of black beans
• 1 cup of Mozzarella or White Cheddar cheese
• 1 tablespoon cumin
• Salt and pepper to taste
• Cilantro (optional)

Method

1. Wash and cut potatoes into fourths and put in pot to boil.
2. While the potatoes are boiling, cook “meat” in a med-sized skillet according to directions.
3. After the “meat” is cooked, cut the heat down to a simmer and add the diced tomatoes, the beans, the cumin, salt and pepper.
4. Simmer until ready to assemble, stirring occasionally.
5. When potatoes are soft (they pierce easily with a fork) drain and return to pot.
6. Mash potatoes with milk, butter, salt and pepper to taste ~ you are basically making mashed potatoes, feel free to add green onions, cooked onions, cilantro or garlic.
7. Butter up a 8*8 pan.
8. Evenly add potatoes to bottom and sprinkle a layer of cheese.
9. Now add the layer of “meat”, beans and tomatoes, add the cilantro (optional) and sprinkle the remaining cheese on top.
10. Put in oven heated at 375 degrees for 20 minutes or till top cheese melts and browns.
11. Add more cilantro as garnish, also, advocado is a great company with this Mexican type meal.
12. Great with bread and broccoli or green beans.