Ingredients

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	655 g black beans canned, drained
	2855 g potato strips cooked
	715 g mixed paprikas frozen
	643 g Härkis original broad bean mince
	345 g diced onions frozen
	74 g taco seasoning Santa Maria
	9 g iodised salt
	5,75 dl oat cooking cream 15% gluten free
	715 g crushed tomatoes

Nutritional information

394 kJ / 94 kcal

Energy

2,60 g

Fat

0,22 g

Saturated Fat

12,29 g

Carbohydrates

2,43 g

Fibre

3,83 g

Protein

0,57 g

Salt

Tex-Mex potato casserole

Name: Tex-Mex potato casserole
Yield: 20
Ingredients: black beans: 655 g; potato strips: 2855 g; mixed paprikas: 715 g; Härkis original broad bean mince: 643 g; diced onions: 345 g; taco seasoning: 74 g; iodised salt: 9 g; oat cooking cream 15% gluten free: 5,75 dl; crushed tomatoes: 715 g

Ingredients

655 g black beans
canned, drained
2855 g potato strips
cooked
715 g mixed paprikas
frozen
643 g Härkis original broad bean mince
345 g diced onions
frozen
74 g taco seasoning
Santa Maria
9 g iodised salt
5,75 dl oat cooking cream 15% gluten free
715 g crushed tomatoes

Directions

Portion size: 300 grams
Yield from 20 portion recipe: 6.000 kg

Vegan

Allergens: pea
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan, Contains Garlic, Contains Allergens

Carbon footprint per portion (300 g): 0.4 kg CO2-eq.

Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.

Instructions

Rinse and drain the black beans.

Grease a GN 1/1-65 container and measure into it the potato strips, diced paprika, drained black beans, broad bean mince, onions and seasonings. Stir together.

Add the oat cooking cream and crushed tomatoes. Mix evenly.

Bake using the combination setting (20 % steam) at 160 °C for approximately one hour.

NOTE! This recipe is also suitable for cold preparation. Remember to pay attention to the temperature of the ingredients when using the cold preparation method.