Mexican Beans with Cheesy-Spiced Potato Dippers
Ready in 40 minutes
• Serves 4
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, October 14, 2018.
This dish most recently appeared in My Veggie (3 Nights For 4) on Sunday, October 14, 2018.
Ingredients
Spiced Potato Dippers
- 600g baby potatoes
- ½ pack Mexican blend
Mexican Beans
- 1 brown onion
- 1 capsicum
- 2 cans kidney beans
- 1 clove minced garlic (optional)
- ½ pack Mexican blend
- 2 cans chopped tomatoes
- 50g chipotle sauce
- 1 block Parmesan cheese
Salsa
- 2 tomatoes
- 1 capsicum
- ½ cos lettuce
- Zest and juice of 1 lemon
To Serve
- 125g lite sour cream
- ½ bunch coriander, chopped
- 50g pepitas
Have Handy
- olive oil
- pepper
- salt
Steps
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Prep and cook potatoes Preheat oven to 230°C. Cut potatoes into 0.5cm rounds and toss on a lined oven tray with first measure of Mexican blend and a drizzle of olive oil. Season and roast for about 25 minutes, until golden and tender. Turn once during cooking.
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Prep Mexican beans Finely dice onion; dice both measures of capsicum 1cm, then set aside separately; drain and rinse kidney beans.
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Cook beans Heat a drizzle of oil in a medium, oven-proof fry-pan on medium-high heat. Cook onion, first measure of capsicum and garlic for 2-3 minutes, until tender. Add remaining Mexican blend and cook for about 2 minutes. Add beans, canned tomatoes, chipotle sauce and 1 tsp salt and bring to a simmer. Leave mixture to simmer for about 10 minutes, until reduced slightly.
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Prep salsa Slice tomatoes, then thinly shred lettuce. Toss in a medium bowl with second measure of capsicum, lemon and a drizzle of olive oil. Season and set aside.
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Grill potatoes When potatoes have finished cooking, remove from oven and switch to high grill. If you don’t have an oven-proof fry-pan, you can transfer the bean mixture into a baking dish. Grate cheese and sprinkle over bean mixture. Grill for 3-4 minutes, until cheese is golden and melted.
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Serve Mexican beans in bowls with potato dippers on the side, then top with salsa, sour cream, coriander and pepitas.
Nutritional Information
Energy |
2433 kj 582 kcal |
---|---|
Protein | 23.5g |
Carbohydrate | 69.0g |
Fat | 19.6g |