Name: Mexican bean and cheese pies
Cook time: 60 min
Total time: 60 min
Yield: 4
Ingredients: 2 tablespoon olive oil; 1 medium onion, sliced; 3 clove garlic, peeled and chopped; 1 green capsicum, deseeded and sliced thinly; 1/4 teaspoon ground chilli; 1/2 teaspoon cumin seeds; 1/2 teaspoon dried oregano; 1/4 teaspoon black pepper; 1/2 teaspoon salt; 1 x 400g can black beans, drained; 200 gram (½ can) mixed beans, drained; 1/2 can crushed tomatoes; 3 stems silverbeet, green leaves shredded and white stalks cut fine; 100 gram cottage cheese; 1/2 cup grated cheddar; 100 gram sour cream; 200 gram can La Morena red Mexican sauce (optional); fresh coriander, to garnish; lime wedges, to season

Ingredients

2 tablespoon olive oil

1 medium onion, sliced

3 clove garlic, peeled and chopped

1 green capsicum, deseeded and sliced thinly

1/4 teaspoon ground chilli

1/2 teaspoon cumin seeds

1/2 teaspoon dried oregano

1/4 teaspoon black pepper

1/2 teaspoon salt

1 x 400g can black beans, drained

200 gram (½ can) mixed beans, drained

1/2 can crushed tomatoes

3 stems silverbeet, green leaves shredded and white stalks cut fine

100 gram cottage cheese

1/2 cup grated cheddar

100 gram sour cream

200 gram can La Morena red Mexican sauce (optional)

fresh coriander, to garnish

lime wedges, to season

Method

1.Heat the oil in heavy-based saucepan and sauté the onion for 2-3 minutes, then add the garlic and capsicum, spices and seasoning. Cook for 4-5 minutes.

2.Add the beans, crushed tomatoes and silverbeet, then simmer for 30 minutes. Taste for seasoning.

3.Pour into one dish or a few small oven-proof dishes.

4.Mix the cottage cheese with the cheddar and spread this over the beans.

5.Bake at 180°C for 20 minutes until the tops are melted and golden.

6.Serve with sour cream, Mexican sauce (or salsa) and garnish with coriander and lime wedges.