Meatless Monday: Vegetable Black-Bean Casserole

How easy–and healthy–is this for a Monday meal? If you’re looking to cut back on the meat in your diet, try going vegetarian for supper at least once a week. Here’s what I’m making:

Preheat oven to 350 degrees. Drizzle a little canola oil on the bottom of a round casserole dish. Slice two sweet potatoes  into one-inch thick rounds and place on bottom of dish. Add a layer of finely chopped onion (one large) and some fresh grated ginger (or sprinkle on a teaspoon of dried ginger powder); sprinkle on a teaspoon of curry powder, too. For the next layer, spread on one can of black beans, drained and rinsed (huge fibre boost here!). Top with thinly sliced  potatoes, and sprinkle with some fresh parmesan and herbs such as thyme or rosemary. Bake, covered, for about half an hour, then uncover and bake another 15 minutes, until top layer of potatoes is tender.Enjoy with a green vegetable such as asparagus or green beans. You could also serve it with a dollop of yogurt or light sour cream on the side.