This Mexican bean bake is such a delicious quick healthy meal. It’s stuffed full of protein, dietary fibre and essential vitamins and minerals. Plus, it’s ready on the family table in less than one hour. Let the tastes and flavours of Mexico permeate your kitchen and taste buds!
Hello Mexican bean bake, hello folks, how have you “bean”?
I crack myself up. 😆
But seriously folks, it’s pretty much “bean” all about beans this month hasn’t it?
If you were to ask me which bean recipe I liked best, I’d struggle to answer that one because they’re perfect for all their occasions.
Here with this Mexican bean bake though, the combination of Mexican tastes and flavours, the vibrant colours and ingredients, offer such a unique taste sensation.
And then there’s the golden cheesy topping. Looks calorific doesn’t it? Nope, it’s only 356 calories per portion.
Ok, so let’s get on with the recipe, and then I can waffle on divulge to you some more information about what’s so great about this Mexican bean bake.
- 1 tbsp olive oil
- 500 g lean turkey mince
- 1 medium onion diced
- 2 gloves garlic finely chopped
- 50 g frozen sweetcorn
- 300 g can drained pinto beans
- 300 g can drained black eye beans
- 400 g can chopped tomatoes
- 40 g chopped green jalapenos from a jar
- ½ tsp cumin
- ½ tsp chilli powder
- ½ tsp coriander
- 1 medium sized red chilli pepper seeds removed, chopped
- 1 medium sized green chilli pepper seeds removed, chopped
- 50 g full fat grated cheese
- 50 g half fat grated cheese
- 2 tbsp freshly chopped coriander
- Freshly ground salt and pepper
- Pre-heat oven to 180C Fan.
- Heat the olive oil in a saucepan.
- Add the turkey mince, stir until browned, and then remove from the saucepan with a slotted spoon leaving the oil in the pan.
- Add the onion and garlic to the pan and sauté in the remaining oil for 3 – 4 minutes.
- Add the sweetcorn, pinto beans, black eye beans, chopped tomatoes, jalapenos, spices and chopped chilli peppers stir and cook for a further 4 minutes.
- Add back the cooked turkey mince, stir everything together for a couple of minutes, season with freshly ground salt and pepper.
- Empty the saucepan contents into a large casserole dish, mix and spread the two cheeses evenly over the top
- Place in the oven and bake for 15 – 20 minutes until cheese is golden brown on top
- Remove from the oven, allow to cool a little and sprinkle the chopped coriander over the top before serving.
Suggested serving with iceberg lettuce and tomatoes.
I bet that you can substitute the pinto beans and black eye beans here for other kinds of beans too. I’ve cooked with those particular kinds of bean here, to keep a “Mexican” theme to the recipe.
But, I’d love to hear your suggestion for variations in the comments below?
What’s so great about this Mexican Bean Bake?
- A quarter of your daily recommended vitamin C in one serving.
- A quarter of your daily recommended calcium and iron in one serving
- Pinto beans are extremely low fat and an excellent source of protein and fibre.
- Black eye beans are good for keeping your blood pressure healthy, helping to lower your risk of heart disease.
- The recipe makes 6 portions and is ideal for freezing too.
- Lady Lynne says “it’s totally yummy and I want to eat it every day”!
And now maybe we’ll take a short break on the bean front. Or will we………. ? 😉
Well folks, that’s me for this week. Thanks for your time in keeping up with me, that makes all the difference!
Keep your fingers crossed for myself and Liam as we hope to head to the mountains this Saturday to climb Ben Vorlich and Stuc a Chroin. And maybe there’ll be some photographs of that expedition later next week, weather permitting as always!
Tuesday’s recipe? Well I’ve been working on my first really easy quick healthy spiralizer recipe, so please check back then for that.
Have a great weekend yourselves! 😀
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And thanks Amanda for our usual Thursday thinking out loud blog post sharing opportunity!