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Vegetarian Mexican bean bake with couscous


Vegetarian Mexican bean bake with couscous

Ingredients 20
Servings 4
Time 15 min

Ingredients

  • 500
    ml
    couscous
  • 500
    ml
    boiling vegetable stock
  • salt
  • 3-4
    sun-dried tomatoes in vinaigrette, chopped
  • 125
    ml
    tomato purée
  • 2-3
    garlic cloves, crushed
  • 1
    red onion, diced and/or
  • 3
    spring onions, chopped
  • 1
    each red and green pepper, diced
  • 1
    can whole-kernel corn, drained
  • 1
    can red kidney beans, drained
  • 1-2
    jalapeño chillies, chopped
  • 250
    ml
    grated cheddar cheese
  • TO FINISH
  • handful of fresh coriander
  • 30
    g
    nachos
  • 1
    avocado, diced
  • 8
    baby tomatoes, diced
  • 2
    jalapeño chillies, diced
  • 2
    spring onions, chopped
 

Method

15 min
 

Preheat the oven to 180°C

1. Put the couscous in a bowl, pour the stock over and leave to swell. Fluff up with a fork and season with salt.

2. Mix the sun-dried tomatoes, tomato purée and garlic. Add to the couscous and mix well.

3. Transfer the couscous to an ovenproof dish and level the surface.

4. Sprinkle the onion(s), peppers, corn, beans and chillies over and mix lightly.

5. Sprinkle the cheese on top and bake until the cheese has melted.

6. To finish: Sprinkle coriander and nachos over and serve with the avocado, baby tomatoes, jalapeños and spring onions. 

 

Read more on: mexican food recipes
 

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