Mexican baked beans

Mexican baked beans

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Create a meal with a some well-chosen staples from the pantry and a few extras!

The ingredient of Mexican baked beans

  1. 1 tablespoon olive oil
  2. 1 large brown onion, chopped
  3. 1 tablespoon Mexican chilli powder
  4. 2 medium green capsicums, chopped
  5. 2 x 420g cans red kidney beans, drained, rinsed
  6. 2 x 400g cans diced tomatoes
  7. 2 tablespoons chopped fresh coriander leaves
  8. 400g packet flour tortillas
  9. 2/3 cup grated cheese sour cream, to serve

The instruction how to make Mexican baked beans

  1. Preheat oven to 180u00b0C/160u00b0C 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.

Nutritions of Mexican baked beans

fatContent: 659.162 calories
saturatedFatContent: 21.1 grams fat
carbohydrateContent: 7.8 grams saturated fat
sugarContent: 85.8 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 22.6 grams protein
sodiumContent: 18 milligrams cholesterol

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