We seem to be alternating between pasta and rice for carbs recently, so I googled 'potato main meals' and turned up this Mexican Bean & Potato Bake. It is a pretty versatile bake - the original recipe says to use kidney beans, but I was going to use pinto beans until I discovered I had leftover Chilli con Veggie. You could also use Chilli con Carne if not vegetarian.
Serves 4
1kg potatoes, cut into bite sized pieces
2 tbsp olive oil
1 pepper, cut into bite sized pieces (optional)
400g drained kidney, pinto, black beans, or leftover chilli
400 g tin chopped tomatoes
2 tsp smoked paprika (if not using using leftover chilli)
1 tsp ground cumin (if not using using leftover chilli)
1 tsp hot chilli powder (if not using using leftover chilli)
Salt & pepper
100g cheese, grated
Preheat the oven to 200C/190C Fan.
Toss the potatoes in the oil in a lasagne dish and roast for 45 minutes, stirring around half way through the roasting time, until lightly browned and nearly cooked through.
After 45 minutes, stir through the beans/chilli, tinned tomatoes, spices, salt and pepper. Sprinkle cover the cheese, and return to the oven for a further 30 minutes until bubbling hot, the potatoes are cooked through.
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