mexican style baked beans

You all know my love of a one-pot dish! These Mexican-style baked beans are SO easy to do- most of the hard work is emptying jars into a dish. Itโ€™s packed full of 5 different veg (yes beans count as one of your 5 a day), loads of fibre and plant-based protein and iron. This is also a super allergy-friendly dish - just substitute the cheese or sour cream for a DF alternative or omit it!

mexican style baked beans - an allergy child friendly recipe by Lucy Upton children's dietitian

RECIPE

Serves 2 adults and 2-3 littles

Ingredients

  • 2 x drained tins of black beans or one large jar of @boldbeanco queen black beans

  • 1 small tin sweetcorn

  • 1 tin chopped tomatoes or 400-500g passata

  • Half a thinly sliced red onion (or throw in frozen onions)

  • 1 whole red pepper thinly sliced (or again throw in frozen sliced peppers

  • 1 heaped tbsp tomato puree

  • 1 tsp sugar 

  • Pinch of salt (can omit for younger children)

  • 1 heaped tsp smoked paprika

  • 1 tsp garlic granules 

  • 1/2 tsp ground coriander 

  • Large handful of cheese (about 60-80g) or DF alternative

    To serve

    ๐Ÿฅ‘ Avocado

    ๐Ÿฅ„ Sour cream

    ๐ŸŒฑ Coriander 

    Tortilla chips - I just cut wraps into triangles and air fry or bake until crispy

    ๐Ÿš Rice 

Method

  1. Drain and rinse your black beans then add to a baking dish, alongside the sweet corn (drained) and chopped tomatoes.

  2. Add onion, peppers, tomato purรฉe, herbs and spices. Mix to combine everything well.

  3. Baked in a preheated oven for around 30 minutes, then add the cheese and cook for a further 10 minutes.

  4. Add avocado, sour cream and a squeeze of lime to the top (if you wish), serve and enjoy!

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