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Mexican bean casserole. Picture: Chris Collingridge, Independent Media

Serves 6-8

Ingredients:

15ml olive oil

1 onion, finely chopped

4 courgettes, chopped

10ml ground cumin

10ml ground coriander

10ml paprika

10ml dried oregano

3ml dried chilli flakes

400g tin of corn kernels

400g tin of red kidney beans

400g tin of cannellini beans

400g tin of chickpeas

1 jar ready-made salsa

125ml vegetable stock

salt and pepper

1 bunch of spring onions, white parts sliced

nachos chips

250ml grated cheddar cheese sour cream and chopped coriander, for serving

Method:

Preheat oven to 200°C

Heat the oil in an ovenproof dish.

Fry the onion and courgettes until tender, about 5 minutes.

Stir in the spices and fry until fragrant, about 2 minutes. Add the corn, beans, chickpeas, salsa and stock and mix well.

Cook for a few minutes.

Taste for salt and pepper.

Scatter with spring onions.

Break the nachos over the top.

Top with cheese and bake for 10-15 minutes, until the cheese is melted and golden.

Serve immediately with sour cream and coriander.

Note: To adapt this recipe for cooking on the stove top, cook the beans in a pot and serve the nachos, grated cheese and sour cream on the side.