Mexican style vegetable casserole

Ingredients, for 6 persons

200 g finely chopped onion

200 g chopped mushrooms

200 g diced tomato

200 g cooked red kidney beans

100 g chopped green pepper

100 g grated carrot

80 g chopped celery

75 g of bulgur

50 cl of tomato

25 cl of white wine

10 cl of olive oil

3 tablespoons tomato paste

2 tablespoons lemon juice

2 tablespoons chopped green chilli

2 teaspoons of chili

1 tablespoon crushed garlic

1 tablespoon cumin powder

3/4 teaspoon dried basil

3/4 teaspoon dry oregano

3/4 teaspoon of cayenne pepper

Implementation

In a frying pan, heat the olive oil and cook for 2 minutes, stirring constantly, onions, celery, green peppers, carrots, garlic, mushrooms and spices. Season.

Add redkidney beans, tomatoes, white wine, and lemon juice to this mixture.

Bring to a boil, stirring and simmer on low heat for 20 minutes.