The Three Sisters crops— beans, squash, and corn— have been grown by indigenous groups across North America for centuries. Squash provides ground cover that blocks weed invasions, and the beans can grow up the tall corn stalks. Beans do their part by keeping nitrogen in the soil, a vital nutrient for its two garden sisters. The combination of these ingredients makes for a list of healthy and tasty vegetarian meals.
This casserole is a quick and easy busy-day dish for when you have midterms or a paper you’ve put off till the before due-day.
Ingredients:
- 1 12-ounce can of corn kernels
- 1 can pinto beans, drained and rinsed
- ½ pound of sliced zucchini
- ½ pound of sliced yellow summer squash
- 1 jalapeno, diced
- 2 eggs
- 1 cup light sour cream
- ¾ cup grated cheddar cheese
- 1 cup cornmeal
- 2 tablespoons olive oil
- 4 diced spring onions
- Salt and Pepper
Step One:
In a large bowl, mix together sour cream and eggs.
Step Two:
Add cornmeal, olive oil, diced spring onions, salt and pepper to taste, and the diced jalapeno.
Step Three:
Stir in the zucchini, corn, and beans.
Step Four:
Pour mixture into a greased baking dish, and layer the grated cheddar cheese on top. (Remember that there’s no such thing as too much cheese.)
Step Five:
Bake at 350 degrees for 45 minutes. The cheese should be melted and form a crisp layer on the top of the casserole.