Cheesy Mexican Beans with Potato dippers and Lime Sour Cream

Cheesy Mexican Beans with Potato dippers and Lime Sour Cream

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, February 4, 2018.
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If you don’t have an oven-proof fry-pan, simply transfer the bean mixture to an oven dish before topping with cheese and grilling.

Ingredients

Potato Dippers

  • 800g roasting potatoes, very thinly sliced into rounds
  • 1-2 tablespoons potato spices

Cheesy Mexican Beans

  • 1 brown onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 tablespoons Mexican spice blend
  • 70g tomato paste
  • 1 can chopped tomatoes
  • 2 cans red kidney beans
  • 1 cup vegetable stock
  • 1 teaspoon salt
  • 1 tablespoon Worcestershire sauce
  • 70g Parmesan cheese, grated

Lime Sour Cream

  • 125g sour cream
  • Juice and zest of ½ lime

To Serve

  • ½ cos lettuce
  • 2 tomatoes
  • 1 Lebanese cucumber
  • ½ lime, cut into wedges

Steps

  1. Preheat oven to 230°C. Line two oven trays with baking paper. Prepare vegetables. Toss potatoes and potato spices on both prepared trays with a drizzle of oil and season well. Bake for about 30 minutes, until golden and crunchy. Turn once during cooking.
  2. While potatoes cook, heat a drizzle of oil in a large, oven-proof fry-pan on medium-high heat. Cook onion for about 4 minutes, until softened. Add garlic, Mexican spice blend and tomato paste and cook a further 1-2 minutes, until fragrant.
  3. Add chopped tomatoes, kidney beans, stock and salt and bring to a simmer. Reduce heat to medium and simmer for about 8 minutes, until thickened. Stir through Worcestershire sauce and season to taste.
  4. While beans cook, thinly slice lettuce and dice tomatoes and cucumber 2cm. Toss together in a large bowl and set aside.
  5. Once potatoes have finished cooking, turn oven to high grill. Sprinkle cheese over bean mix then grill (on top rack of oven) for about 5 minutes, until cheese is golden and bubbling. Combine lime and sour cream in a small bowl.
  6. To serve, divide cheesy Mexican beans between bowls and top with salad. Dollop over lime sour cream and serve potato dippers on the side.

Nutritional Information

Energy 1970 kj
471 kcal
Protein 23.4g
Carbohydrate 60.9g
Fat 11.5g