© J Sainsbury plc 2020
Mexican bean hotpots topped with cheesy wedges
Tasty mixed beans and peppers topped with potato wedges and cheese - a warming, filling vegetarian meal
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Ready in 30 minutes
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Cooking time 25 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 375 g pack frozen mixed peppers
- 2 x 420g tins mixed beans in mild chilli sauce
- 325 g tin naturally sweet sweetcorn in water, drained
- 400 g frozen lightly spiced jacket wedges
- 75 g mature white cheese, grated
- 200 g bag crunchy salad, to serve
Method
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1
Preheat the oven to 200ºC, fan 180ºC, gas 6. In a large non-stick frying pan, stir-fry the peppers over a medium heat for 1 minute, then add the mixed beans and drained sweetcorn. Cook, stirring occasionally, for 4-5 minutes until heated through.
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2
Tip the bean mixture into 4 mini casserole dishes (or a large baking dish). Top each with a layer of frozen wedges, then scatter over the cheese.
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3
Put the dishes on a baking tray and bake for 20 minutes, until the wedges are crisp and the cheese has melted. Serve with the salad on the side.
