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
- 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
- 1Heat 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.
- 2Add the beans, crushed tomatoes and silverbeet, then simmer for 30 minutes. Taste for seasoning.
- 3Pour into one dish or a few small oven-proof dishes.
- 4Mix the cottage cheese with the cheddar and spread this over the beans.
- 5Bake at 180°C for 20 minutes until the tops are melted and golden.
- 6Serve 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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