I loved this dish! So simple and yet so tasty. I'm still a sucker for anything Mexican flavoured and although this isn't exactly authentic it is a yummy idea and it totally works. The original recipe called for all sorts of frozen convenience foods that I don't keep in, so I just made it pretty much from scratch apart from the handy tin of beans!
Mexican Bean Hotpot (adapted from Sainsbury's Magazine)
2 peppers, chopped into chunks
2 tins mixed beans in chilli sauce
325g tin sweetcorn
400g potatoes, cut into wedges
1 tsp chilli powder
1 tsp garlic powder
75g cheddar, grated
Preheat the oven to 200C.
Put the potato wedges into a saucepan of water, put on the heat and bring to the boil. Par-boil the potatoes for 10-12mins. Drain.
Meanwhile, add a little oil to a large frying pan and fry the peppers over a medium heat for 2-3 mins. Then add the mixed beans and sweetcorn, stirring occasionally until heated through, 4-5 mins.
Tip the bean mixture into an ovenproof dish, top with the wedges. Sprinkle over the chilli and garlic powders and top with the grated cheddar. Bake for 20 mins until the wedges are crisp and cooked and the cheese is golden. Serve with a green salad.