A vegetarian casserole with vegetables in a tomato sauce topped with mozzarella and avocado.
Ingredients:
- Olive oil (2 tablespoons)
- Carrot (1)
- Onion (1)
- Garlic cloves (2)
- Bell pepper (1)
- Spices (1 teaspoon each of cumin, smoked paprika, sweet paprika, turmeric, and oregano)
- Optional: A small piece of chopped chili or a pinch of hot paprika
- Corn and red bean mix (1 can)
- Diced tomatoes (1 can)
- Gnocchi (400 g, ready-made)
- Grated yellow mozzarella (200 g)
- Avocado (1)
- Lime (1/4)
- Fresh cilantro (a few sprigs) or parsley (optional)
Preparation:
Preheat the oven to 200°C (400°F).
Heat the olive oil in a large skillet. Add the peeled and diced carrot, and cook for about 3 minutes, stirring occasionally.
Add the diced onion and cook for another 3 minutes, stirring. Add the grated garlic at the end.
Add the diced bell pepper and cook for about 3 minutes more. Season with salt, pepper, and the spices, and optionally add the chili.
Stir in the drained corn and beans, and add the canned diced tomatoes. Season with salt and pepper, and cook for about 3 minutes uncovered.
In a separate skillet, heat 1 tablespoon of olive oil and briefly fry the gnocchi for about 2-3 minutes.
Transfer the gnocchi to a baking dish and cover with the vegetable-tomato mixture.
Bake in the preheated oven for 15 minutes, then sprinkle with grated mozzarella and bake for an additional 5 minutes.
Top with sliced avocado and drizzle with lime juice. Garnish with fresh cilantro or parsley.
