1 can (14 oz/398 mL) red kidney beans, drained, rinsed and mashed

2 tsp (10 mL)  vegetable oil, divided

1 small Ontario Onion, chopped

1 medium Ontario Carrot, shredded

1 clove Ontario Garlic, minced

2 tsp (10 mL)  chili powder

1 cup (250 mL)  chopped Ontario Green Cabbage

1 cup (250 mL)  chopped Ontario Mushrooms

1 medium Ontario Tomato, chopped

1-1/2 cups (375 mL)  shredded Ontario Monterey Jack Cheese

1/2 cup (125 mL)  Ontario Light Sour Cream

Chopped fresh Ontario Coriander

1. Spread about 6 tbsp (90 mL) mashed beans in each of 3, 1-1/2 to 2 cup (375 to 500 mL) microwaveable dishes.
2. In medium non-stick skillet, heat 1 tsp (5 mL) oil over medium heat. Add onion, carrot and garlic and cook until softened, about 3 minutes. Remove to a bowl and stir in chili powder.
3. In same skillet, add 1 tsp (5 mL) oil, cabbage and mushrooms. Cook until tender, stirring often, 6 to 8 minutes. Stir into carrot mixture until blended. Spoon about 1/2 cup (125 mL) over beans in each dish. Top evenly with tomatoes, then cheese.
4. Microwave bowls at medium (50%) until heated through and cheese is melted, about 6 to 7 minutes.
5. Spoon sour cream over each dish and garnish with coriander. Serve with pita chips or tortilla chips.

Nutritional Information