Mexican Beans with Cheesy-Spiced Potato Dippers

Mexican Beans with Cheesy-Spiced Potato Dippers

Ready in 40 minutes Serves 4
This dish most recently appeared in My Veggie for Four 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

  1. 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.
  2. Prep Mexican beans Finely dice onion; dice both measures of capsicum 1cm, then set aside separately; drain and rinse kidney beans.
  3. 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.
  4. 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.
  5. 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.
  6. 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