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Mexican baked beans

  • 0:05 Prep
  • 0:35 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 1 large brown onion, chopped
  • 1 tablespoon Mexican chilli powder
  • 2 medium green capsicums, chopped
  • 2 x 420g cans red kidney beans, drained, rinsed
  • 2 x 400g cans diced tomatoes
  • 2 tablespoons chopped fresh coriander leaves
  • 400g packet flour tortillas
  • 2/3 cup grated cheese sour cream, to serve


  • 1
    Preheat oven to 180°C/160°C fan-forced. Heat oil in a large flameproof, ovenproof dish over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add chilli powder and capsicum. Cook for 1 minute or until fragrant.
  • 2
    Add beans and tomato. Bring to the boil. Bake for 25 to 30 minutes or until beans are tender and sauce has slightly thickened. Stir in coriander.
  • 3
    Heat tortillas following packet directions. Serve bean mixture with tortillas, cheese and sour cream. For a sweeter bean mix, use red capsicums instead of green.

Source: taste.com.au


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