Vegetarian nacho casserole

Ingredients for 5 servings:

• 2 bell peppers
• 1 bunch of spring onions
• 1 can of corn, approx. 300 g
• 1 can kidney beans, approx. 400 g each
• 1 can of beans, e.g. giant beans, approx. 400 g each
• 200 g crème fraîche
• 500 g tomatoes, pureed
• 300 ml salsa
• 200 g nacho(s) with cheese flavor
• 300 g grated cheese, e.g. Gouda
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

simply

Wash and deseed the bell peppers, dice the flesh, and place them in a baking dish. Wash and slice the spring onions, then add them to the bell peppers. Drain all contents of the can and pour them into the baking dish. Stir in the crème fraîche, tomato puree, and salsa, and season with salt and pepper. Then spread the nachos on top. Finally, sprinkle everything with cheese. Bake the casserole at 180°C (top/bottom heat) for about 15-20 minutes, until the top layer begins to brown slightly.