Easy cheesy chipotle bake
serves
4
Cheesy baked chipotle black beans with chorizo
“This traybake with a Mexican twist gets a smoky hit from chipotles in adobo sauce, which are available from supermarkets." – Colin Fassnidge.
Ingredients (13)
- 2 tbs olive oil
- 1 cured chorizo (200g), thickly sliced
- 1 (about 200g) sweet potato, peeled & chopped into 1cm cubes
- 1 red onion, chopped
- 1 red capsicum, cored and chopped
- 1 cob sweetcorn, husk and silks discarded, kernels sliced off
- 2 x 400g cans black beans, drained and rinsed
- 400g can chopped tomatoes
- 1⁄4 cup chipotles in adobo sauce, chopped
- Juice of 1 lime, plus wedges to serve
- 1/2 bunches coriander, roots, stalks and leaves chopped, plus extra leaves to serve
- 1 1/2 cups (about 150g) combined coarsely grated mozzarella & cheddar
- Grilled tortillas, sour cream & diced avocado, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
CloseMethod
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1.Preheat oven to 200°C. Place oil, chorizo, sweet potato, onion, capsicum and corn in a large roasting tray, season and toss to coat. Bake, stirring occasionally, for 25 minutes or until vegetables are just tender. Stir in beans, tomato, chipotle, lime juice and coriander, check seasoning, then scatter with cheese. Return to oven and bake for a further 25 minutes or until cheese is melted and golden.
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2.Serve with grilled tortillas, sour cream, avocado and lime wedges.
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