Spinach & Bean Chipotle Casserole

Ingredients

• White beans

  Mature seeds, canned

  1 ½ cup or 393g

• Spinach

  Raw

  6 cup or 180g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  3 ½ cup or 840g

• Bulgur

  Dry

  ½ cup or 70g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  3 clove or 9g

• Water

  Plain, clean water

  2 cup or 473g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Paprika

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 ½ tsp, ground or 5g

• Lime juice

  Raw

  1 lime yields or 44g

• Fresh cilantro

  Coriander leaves, raw

  2 sprigs or 4g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Finely chop onion and crush garlic. Heat olive oil in a large saucepan over medium heat.
2. Fry finely chopped onion, crushed garlic with paprika and cumin until golden and soft.
3. Add chopped tomatoes, bulgur, spinach and water. Add oregano.
4. Bring to boil. Cook under medium heat until bulgur is cooked and liquid has thicken (around 15 mins).
5. Rinse and drain the beans. Pour on top of spinach mixture. Cook for another 3 mins or so until the beans are hot.
6. Add lime juice. Season to taste. Serve with fresh cilantro sprinkled on top. Enjoy!

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