Michael and Rachel's

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Mexican Bean and Tortilla Bake

Updated: 06 Aug 2022

Ingredients

  • Olive oil
  • 1 onion
  • Pinch chilli flakes or pinch cayenne pepper or similar
  • 1 garlic clove
  • 1 tin kidney beans in chilli sauce, drained
  • 1 tin chopped tomatoes
  • 1 tin black eyed beans, drained
  • 1 tbsp tomato puree
  • 100g tortilla chips
  • 2 salad onions, sliced
  • 50g cheddar cheese, grated

Method

  1. Preheat the oven to 200c.
  2. Heat the oil and cook the onion until softened. Add the chilli flakes and garlic and then stir in the kidney beans, black beans, tomatoes, tomato puree, salt and pepper. Simmer for at least 10 minutes. Taste to check the seasoning / spice. Add more chilli flakes / salt if necessary.
  3. Transfer the beans to an ovenproof dish. Roughly crush the tortilla chips and sprinkle on top along with the salad onions and cheese. Drizzle with olive oil and bake for 10 minutes until golden on top.