Mexican bean and tortilla bake
Mexican bean and
Prep 20 mins
Cook 40 mins
2 tbsp olive oil
1 red onion, chopped
2 cloves garlic, chopped
2 sticks of celery, sliced
2 carrots, chopped
350g packet vegetarian mince
1 tbsp chilli powder
2 tbsp tomato purée
400g can red kidney beans in chilli sauce
400g can black beans, drained
100g tortilla chips, roughly broken
1 bunch of spring onions, sliced diagonally
100g vegetarian Cheddar, grated
1 avocado, stoned, peeled and chopped sour cream, to serve
Preheat the oven to 160C/fan 140C/gas 3. Heat the oil in an ovenproof
casserole dish and sauté the onion, garlic, celery and carrots for 5 minutes.
Add the vegetarian mince and sauté for 2 minutes. Stir in the chilli
powder, tomato purée, kidney beans, 200ml water and black beans, then bring to
the boil. Cover and cook in the oven for 20 minutes.
Increase the oven temperature to 200C/fan 180C/gas 6. Uncover the
casserole dish and scatter over the tortilla chips, spring onions and cheese.
Bake for 10 minutes, until golden.
Serve the tortilla bake with sour cream and avocado scattered over.
Per Serving : 473 cals, fat 22g, sat fat 7.5g, carbs 39g, sugars
8.5g, protein 29.5g, salt 1.5g, fibre 10.5g
packaging for egg, but dried TVP and other frozen vegan varieties are widely available.
Soya cheese (Cheezly, Vegusto and Sheese) and sour cream (Sour Supreme) make
for great vegan alternatives to dairy.
Follow up to the end of Step 2, allow to cool completely,
cover and freeze for up to 3 months. Thaw at room temperature for 4 hours.
Bring to the boil and continue as Step 3.