Mexican “baked” beans w crunchy slaw

Mexican “Baked” Beans w Crunchy Slaw

Looking for a delicious, nutritious vego dinner that is super-easy in terms of prep (obvs!), tastes delish, is light on the wallet, is full of nutrients and is high in fibre? Then look no further, it’s our Mexican “Baked” beans…. arriba! We think that you can tell, we are going through a Mexican phase right now and we’ll tell you why- the bloody flavours are just so good!!! AND you are literally given a free pass to add guacamole to every dish.
Well, we love Mexican but we also love a baked dish because, seriously, pop it on the oven, walk away and very soon, out comes a fragrant, flavoursome, amazing meal!
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Prep Time 7 minutes
Cook Time 25 minutes
Course Dinner
Servings 4 serves
Calories 537 kcal

Ingredients
  

Mexi Beans

  • 2 can beans your choice – we love cannellini and 4 bean mix. Rinse well.
  • 1 can diced tomatoes
  • 2 cloves garlic finely chopped
  • 1 red onion finely chopped
  • 1 tbsp paprika
  • 2 tsp cumin
  • 2 tsp white pepper
  • 200 ml coconut milk
  • red chilli flakes optional, to taste
  • 1/2 cup vegetable stock
  • sea salt & pepper to season
  • 1 cup mozzarella cheese or cheese of choice

Crunchy Green Slaw + Avo Mash

  • 250 gram cabbage red or white or a combo; or you can buy Woolworths or Coles pre-mix coleslaw
  • 1/2 red capsicum thinly sliced
  • 1 tbsp natural yoghurt of choice
  • 1/2 avocado mashed
  • 3 tbsp lemon juice
  • sea salt to taste

Instructions
 

Mexi Beans

  • Pre heat oven to 200 degrees C.
  • If time allows – quickly sauté the garlic and onion in a sauce pan, with some water, until cooked through and soft. (If you are short on time, just throw the garlic and onion with rest of the ingredients in next step).
  • Combine all ingredients (except the cheese) in an oven proof, deep baking dish, then add 1/2 cup veg stock, and stir to combine.
  • Season well with salt and pepper.
  • Scatter half the mozzarella over the bean mixture and stir through to combine.
  • Use the rest of the mozzarella to top the beans, drizzle with olive oil and bake in pre heated oven for 20-25 minutes or until cheese is golden and melted.

Crunchy Slaw

  • Mix the cabbage and red capsicum in a bowl, drizzle with olive oil, add yoghurt and 2 tbsp lemon juice, season with salt and pepper.

Smashed Avo

  • Roughly mash the avocado, add in 1 tbsp lemon juice and add a pinch of sea salt.
  • Assemble your mexi bowl with bean mixture, crunchy slaw mix and a spoonful of smashed avo. Enjoy!

Notes

For the beans – you can use any combo of lentils, cannellini beans, chick peas, kidney beans – a 4 bean mix makes it easy ;-).
You can sub the coconut milk with natural yoghurt, if you preferred.
You can make this one in advance and leave in the fridge for up to 3 days.  Use leftovers for lunch or double up as dinner for two nights in a row.  
Time Saver Tip
Save yourself some prep and purchase the Mingle Seasoning Mexi Blend from Coles or Woolworths – it is freaking delicious and does not contain any nasties.

Nutrition

Calories: 537kcalCarbohydrates: 66gProtein: 26gFat: 22gSaturated Fat: 14gFiber: 17gSugar: 8gVitamin C: 62mgCalcium: 403mgIron: 11mg
Keyword mexican beans, vegetarian, vegetarian beans
Tried this recipe?Let us know how it was!