Meatless Monday – Mexican Beans with Cheesy Taco Topping

Mexican Beans with Cheesy Taco Topping

Serves 4

Sometimes, the ugliest food is the tastiest food  and this is definitely one of those times. These Mexican Beans are great on their own just served with some rice or tacos on the side but they’re super great with this tasty taco-cheesy topping. It’s cheap, easy and mexi-magic! You can make the beans in the Thermomix or on the stove. 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!

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.

Other info

Prep and Cooking time: 55 minutes