Meatless Monday – Mexican Beans with Cheesy Taco Topping

Serves 4

This simple vegetarian traybake layered with homemade Mexican beans, cheese and taco chips is a winner, winner, budget dinner! 

Sometimes, the ugliest food is the tastiest food  and this is definitely one of those times. While this dish might not be easy on the eye, it’s certainly easy on the budget and will both feed a crowd and please a crowd.

I know you can buy Mexican beans but it’s so quick and easy to make your own and there’s no taste like homemade! The beans are stand alone delicious and if you’re pushed for time,  just serve the beans with some rice or tacos on the side. The beans are super easy to make whether you make them on the stove or the Thermomix.

That said, the tasty taco-cheesy topping takes the beans to a new level of delicious.  I often make the beans ahead of time, then add the topping and  pop into the oven for an instant-winner-dinner! Don’t be put off by the long list of ingredients because this recipes is easy as!

Do you think ugly food tastes the best? Are you a fan of Mexican flavours?

Ingredients – Traditional

1 tablespoon olive oil

1 large onion, finely chopped

1 clove of garlic, finely chopped

1 red chilli 0r 1/2 to 1 teaspoon chilli flakes

2 large carrots, finely chopped

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tin kidney beans (rinsed and drained)

1 tin mixed beans (rinsed and drained)

1 tin chopped tomatoes (400g)

1 red capsicum, deseeded and finely chopped

1  tablespoon tomato paste

1 teaspoon soy sauce

3 taco shells, broken up coarsely

How to – Traditional 

1. Preheat the oven to 190C/fan-forced 170C.
2. Heat the oil in a large pan and cook the onion, carrot, garlic and chilli for about 10 minutes on medium heat until onion has softened.
3. Add tomato paste, stir well, then add the cumin, coriander and smoked paprika. Stir fry for a minute or two.
4. Add chopped tomatoes, capsicum and soy sauce, bring to a simmer, then cover and leave on a low heat for 10-20 minutes, stirring occasionally, until all the veggies are cooked through.
5. Add all the beans, stir, bring to a simmer, cover and cook on a low heat for 10-15 minutes until the beans are hot. If the mixture is getting too dry add a couple of tablespoons of water.
6. Transfer the beans to an ovenproof dish and scatter with the  taco pieces and sprinkle with cheese. Bake for 30 minutes or until the cheese has melted and is bubbling hot.

Ingredients – Thermomix

1 onion, peeled and quartered

1 clove of garlic, peeled

1 red chili 0r 1/2 to 1 teaspoon chili flakes

2 large carrots, roughly chopped

1 red capsicum, deseeded and roughly chopped

1 teaspoon smoked paprika

1 teaspoon ground cumin

1 teaspoon ground coriander

20g olive oil

1 tin kidney beans (rinsed and drained)

1 tin mixed beans (rinsed and drained)

1 tin chopped tomatoes (400g)

1  tablespoon tomato paste

1 teaspoon soy sauce

3 taco shells, broken up coarsely

50g grated pizza cheese

How to – Thermomix

1. Preheat the oven to 190C/fan-forced 170C.
2. Add garlic, onion, chilli, carrots and capsicum  to TM bowl and chop for 5 seconds  on speed 7. 
3. Scrape down sides of bowl, add oil and saute for 3 minutes at 100C  on speed 1.
4. Add cumin, coriander and paprika, and saute for a further 1 minute  at 100C  on speed 1.
5. Add  the beans, tomato paste, tin tomatoes and soy sauce and cook for 17 minutes at  100C  on reverse + speed soft. 
6. Transfer the beans to an ovenproof dish and scatter with the  taco pieces and sprinkle with cheese. Bake for 30 minutes or until the cheese has melted and is bubbling hot.