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Mexican-style potato and black beans traybake

This Mexican-style potato and black beans traybake is perfect for a midweek vegan meal, but it could be served as side dish too. If you want it even more spicy, add some Jalapeno or cayenne to the dish.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: Tex-Mex
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 kg new potatoes
  • 1 Tbsp olive oil
  • 1 red onion
  • 1 bell pepper
  • 1 red onion
  • 2 cloves of garlic minced
  • 1 Tbsp tomato purée
  • 1 tsp chipotle paste
  • 1 tsp smoked paprika
  • ½ tsp cumin powder
  • 1 lime juiced
  • 1 tin black beans drained
  • 1 avocado
  • 4 spring onions
  • 2 Tbsp chopped coriander
  • Salad leaves
  • Salt and pepper

Method
 

  1. Preheat the oven to 200°C.
  2. Scrub and rinse the new potatoes, then cut them into bite-sized pieces. Scatter them in a baking dish, then pour over the oil and combine well. Put the dish in the oven for 15 minutes.
  3. Meanwhile, cut the bell pepper into thin slice and the onion into wedges. Set aside.
  4. In a bowl, mix the garlic, tomato purée, chipotle paste, spices and lime juice.
  5. Take the potatoes out of the oven and scatter the onion and red pepper on top. Pour over the paste mixture and combine everything well with a wooden spoon. Season to taste.
  6. Turn down the heat to 180C degrees and bake for another 20-25 minutes until the potatoes are tender.
  7. Drain the black beans and add to the potatoes. Bake for another 5 minutes to warm through, then stir through the chopped coriander leaves.
  8. Meanwhile, peel and slice the avocado and chop the spring onions.
  9. Scatter some salad leaves on four plates, then spoon some of the potato & been mixture on top, followed by some avocado and spring onion bits.
  10. Serve warm.