Name: Mexican bean casserole
Prep time: 25
Cook time: 25 min
Yield: 4
Ingredients: 2 teaspoons vegetable oil 1 medium onion, diced 160g frozen pepper, thawed, or ½ fresh green pepper and ½ fresh red pepper, sliced 1 clove garlic, crushed ½ teaspoon chilli powder (optional) ½ teaspoon ground cumin Freshly ground black pepper, to taste 1 x 400g can mixed beans or pulses in water, drained 1 x 400g can chopped tomatoes 1 x 198g can salt-free sweetcorn, drained, or 160g frozen sweetcorn, thawed 200ml water

Home - Recipes and Healthy Eating - Mexican bean casserole

Proof that hearty and healthy can coexist in one recipe

25 minutes

Serves 4

Recipe by: Sarah Drabble | Nutritionist

This is my store cupboard go-to recipe – and I usually have it on a baked potato as a healthier alternative to baked beans. It is surprising how filling it is for so few calories!

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Recipe by: Sarah Drabble | Nutritionist

This is my store cupboard go-to recipe – and I usually have it on a baked potato as a healthier alternative to baked beans. It is surprising how filling it is for so few calories!

Rate

Print

Method

Warm the oil in a large non-stick saucepan over a medium-high heat. Cook the onion until it starts to soften, then add the pepper, garlic, chilli powder (optional), cumin and black pepper and stir for a further 2 minutes.
Add the mixed beans or pulses, tomatoes and sweetcorn and stir. Then add the water and bring to the boil. Reduce the heat; cover the pan and leave to simmer for 20 minutes. Add more water if required.
Remove from the heat and serve.
Try this easy vegetarian recipe with a spoonful of low-fat natural yoghurt or grated reduced-fat Cheddar cheese. If you make more than you need, freeze the leftovers as individual portions for a quick and healthy meal at a later date. Use within 1 month.

Serve with steamed brown rice or a baked potato. For a lighter meal, spoon a smaller portion into a warmed wholemeal pitta bread pocket, with shredded lettuce.