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Chilli beans and tortilla bake

What really helps keep me going during the long winter months are one-pot, slow-cooked comfort meals. One of my favourites is chilli, which I make regularly - eithercon (with) orsin (without)carne (meat). I always make a huge pot and use the leftovers for stuffing baked potatoes or making lasagne and pies. This vegetarian chilli beans and tortilla bake is another example of how to use up some yummy chilli sin carne. I add the recipe of the chilli beans too - but this can be made well in advance ( I suggest might want to double the quantities of the ingredients and chill/freeze half of it for another dish). The bake can then be made in 30 minutes - which makes it an ideal midweek meal or perfect for parties and get-togethers.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 small onion
  • ½ red bell pepper
  • 2 Tbsp olive oil
  • 1 clove of garlic chopped
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • 1 tsp chilli powder
  • 1 chopped green chilli optional
  • 1 Tbsp tomato purée
  • 1 can chopped tomatoes 400 ml
  • 1 can black or kidney beans drained
  • 1 small can of sweet corn drained
  • 1 handful coriander leaves
  • Corn Tortilla chips about 1 large bag
  • 200 ml sour cream
  • 1 cup shredded cheese Manchego or alike

Method
 

  1. First make the bean chilli. Chop the onion, garlic and bell pepper into tiny pieces. Heat the oil in a large pot and gently sauté the onion and red pepper. For 5 minutes. Add the garlic & chilli ( both finely chopped) and stir for a couple of minutes. Add the spices and stir for 30 seconds, then stir in the tomato purée for a few seconds.
  2. Now pour in the chopped tomatoes, beans & corn and add some water to the tomato can. Pour enough of this water over the beans to cover them. Season with salt and pepper. Bring to the boil, cover and cook for about 30-45 minutes, until the sauce is thick and smooth. If it’s too thick, add some more water. Turn off the heat and add stir through the chopped coriander.
  3. Preheat the oven to 180°C.
  4. Line the base of a deep baking dish with tortilla chips. Spoon some of the chilli on top, spreading it out evenly. Spread a layer of sour cream on top then add another layer of tortilla, chilli beans and sour cream. Finely, cover the top with shredded cheese.
  5. Bake in the oven for 25-30 minutes, until the cheese is golden and bubbly.
  6. Serve it with tortilla chips and salsa on the side.