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Recipe

Mexican bean and cheese pies

Soft, velvety beans spiked with chilli and covered with a blanket of bubbling, melted cheese make up this Mexican-inspired beauty

By Nici Wickes
  • 1 hr cooking
  • Serves 4
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Ingredients

  • 2 tablespoon olive oil
  • 1 medium onion, sliced
  • 3 clove garlic, peeled and chopped
  • 1 green capsicum, deseeded and sliced thinly
  • 1/4 teaspoon ground chilli
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 x 400g can black beans, drained
  • 200 gram (½ can) mixed beans, drained
  • 1/2 can crushed tomatoes
  • 3 stems silverbeet, green leaves shredded and white stalks cut fine
  • 100 gram cottage cheese
  • 1/2 cup grated cheddar
  • 100 gram sour cream
  • 200 gram can La Morena red Mexican sauce (optional)
  • fresh coriander, to garnish
  • lime wedges, to season

Method

  • 1
    Heat the oil in heavy-based saucepan and sauté the onion for 2-3 minutes, then add the garlic and capsicum, spices and seasoning. Cook for 4-5 minutes.
  • 2
    Add the beans, crushed tomatoes and silverbeet, then simmer for 30 minutes. Taste for seasoning.
  • 3
    Pour into one dish or a few small oven-proof dishes.
  • 4
    Mix the cottage cheese with the cheddar and spread this over the beans.
  • 5
    Bake at 180°C for 20 minutes until the tops are melted and golden.
  • 6
    Serve with sour cream, Mexican sauce (or salsa) and garnish with coriander and lime wedges.

Notes

  • Don’t be put off by the long list of ingredients here – most will be in your pantry already!

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