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Jamie's Mexican-inspired black bean bake recipe

Jamie's Mexican-inspired black bean bake recipe

4 ratings

Jamie says: 'Making the most of storecupboard staples, this smoky and satisfying bake is sure to become a new family favourite. And it doesn’t just taste seriously good – it's nutritious too, packed with three of your 5-a-day.' This recipe is in collaboration with environmental charity WWF, which recommends eating meals that are rich in plants. For more information see the recipe method. See method

  • Serves 4
  • 15 mins to prepare and 20 mins to cook
  • 441 calories / serving
  • Vegetarian

Ingredients

  • 2 red onions
  • 15g fresh coriander
  • olive oil
  • 200g frozen sliced peppers
  • 2 tsp chipotle paste (or to taste)
  • 2 x 400g tins black beans
  • 4 wholemeal tortilla wraps
  • 60g Cheddar
  • 400g tin Italian peeled plum tomatoes

Each serving contains

  • Energy

    1845kj
    441kcal
    22%
  • Fat

    14g 20%
  • Saturates

    6g 30%
  • Sugars

    14g 16%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 50.1g Protein 20.5g Fibre 20.8g

Method

Jamie BB headshot 155x255

  1. Peel and finely slice the red onions. Finely chop the coriander stalks; set aside the leaves to garnish. Put a medium ovenproof frying pan on a medium-high heat with 1 tbsp olive oil and fry the onions, coriander stalks and frozen peppers for 5-10 mins until starting to soften.
  2. Stir in the chipotle paste for a couple of mins until smelling fragrant. Remove half the veg mixture to a plate, then pour the black beans (juice and all) into the pan. Simmer for 5 mins until the liquid has mostly evaporated. Season to perfection, take off the heat and allow to cool a little.
  3. Preheat the grill to medium. Lay out the tortilla wraps on a clean worktop and divide the black bean mixture between the 4 wraps, placing it on one half of each wrap. Grate over half the cheese and fold each wrap in half, then in half again to create triangular parcels.
  4. Pop the pan back on the heat and fry the reserved onion and pepper mixture for 1 min before scrunching in the tomatoes with clean hands and adding a splash of water. Bring to the boil, season, then turn off the heat. Nestle the triangles into the tomato sauce so that they fit snugly in the pan.
  5. Grate over the remaining cheese and grill for 3-4 mins until bubbling and starting to crisp up a little. Sprinkle over the coriander leaves and serve.

Tip: Make this dish gluten-free by serving with rice instead of tortillas.

See more Jamie Oliver recipes

This recipe is in collaboration with WWF, for more information visit Better Baskets - Tesco Groceries.

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