MEXICAN BEAN BAKE
SERVES 4. PREP 10 MINS. COOK 25 MINS
INGREDIENTS
• 1 tbsp olive oil
• 1 brown onion, diced
• 2 cloves garlic, crushed
• 1 long red chilli, finely diced
• 2 tsp ground cumin
• 2 tsp sweet paprika
• 400g tin diced tomatoes
• 2 x 300g cans baked beans
• 4 tomatoes, seeds removed, diced
• ½ red onion, finely diced
• 2 limes
• ½ bunch coriander, chopped
• 2 avocados
• 150g sour cream
• 170g corn chips
METHOD
1 Preheat oven to 180C.
2 Heat oil in a large saucepan and fry onion, garlic and chilli for 4-5 minutes. Add cumin and paprika and cook, stirring, for another minute. Add tinned tomatoes and baked beans. Bring to the boil.
3 Transfer to an ovenproof dish and bake, covered, for 15 minutes.
4 Meanwhile, make a fresh tomato salad by combining tomatoes, red onion, the juice of 1 lime and a tablespoon of chopped coriander in a bowl. Season well. Make guacamole in another bowl by mashing the flesh of the avocados with the juice of 1 lime and plenty of salt and pepper.
5 Remove baked beans from oven and garnish with remaining coriander. Serve with fresh tomato salad, guacamole, sour cream and corn chips.