Mexican bean bake recipe
It’s good to have a meat-free meal every week but it has to be filling and tasty, right? This Mexican bean bake fits right into the filling and tasty category.
- oil spray
- 240g pumpkin, grated
- 3/4 cup (60g) extra light tasty cheese
- 2 tsp olive oil
- 1 large Spanish onion, sliced
- 2-3 large garlic cloves, minced
- 1 small-medium red capsicum, chopped
- 1 small-medium green capsicum, chopped
- 1 cob, corn kernels (125g kernels)
- 2 x 400g cans 5 bean mix, drained
- 2 large tomatoes, chopped
- 1 1/2 cups (375ml) vegetable stock
- 2 tsp cumin
- 2 tsp smoky paprika
- pinch chilli powder (optional)
Heat oven to 200°C conventional (180°C fan-forced) and spray a 6 cup capacity casserole dish with oil.
Place pumpkin into a tea towel and squeeze out as much liquid as you can, place into a bowl and mix with grated cheese. Set aside.
Heat olive oil in a large non-stick frying pan and add onion, garlic, capsicum and corn kernels with a pinch of salt.
Cook on medium heat for 10 minutes until vegetables are softened.
Add beans, tomatoes, stock, cumin, paprika and chilli (if using) and stir through and heat until bubbling. Transfer to casserole dish.
Sprinkle pumpkin over bean mix and spray lightly with oil.
Bake for 45 minutes until pumpkin is cooked and golden.
Serve with a salad or steamed veggies of your choice.
- You can add some bacon or chorizo if you'd like to add some meat.
- I use a 5 bean mix because I like the variety but you can use kidney beans, butter beans, cannellini beans, chickpeas as a single legume or a mixture.
- Add a dollop or two of sour cream if you like too – really nice.
- This recipe was created by Jay Rogers for Kidspot, New Zealand's best recipe finder. You can follow Jay at The Moodie Foodie and on Facebook, Twitter or Pinterest.