Mexican Bean Bake

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.

Course Dinner

Cuisine Mexican

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 356kcal

Author Neil

Equipment

Ingredients

1 tablespoon 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 teaspoon cumin
½ teaspoon chilli powder
½ teaspoon 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 tablespoon freshly chopped coriander
Freshly ground salt and pepper

Metric - US Customary

Instructions

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.

Notes

Suggested serving with iceberg lettuce and tomatoes.

Nutrition