Mexican bean, spinach and nacho crumble
Enjoy a new take on classic chilli with this nutrient-packed dinner. Recipe and image courtesy of Discover Great Veg, discovergreatveg.co.uk
Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Serves: 4
Ingredients
- 1 tbsp vegetable oil
- 1 red onion, chopped
- 1 tsp ground cumin
- 1 tsp chilli powder
- 1 x 400g tin red kidney beans, drained and rinsed
- 1 x 400g tin cannellini beans, drained and rinsed
- 1 corn on the cob, kernels removed
- 250g frozen diced butternut squash
- 1 x 400g tin chopped tomatoes
- 2 tbsp tomato ketchup
- 260g bag spinach
- 100g tortilla chips, roughly crushed
Method
Step 1
Heat the oil in a large saucepan and fry the onion for 3-4 minutes. Add the spices, beans, corn kernels and squash and fry for 1-2 minutes.
Step 2
Stir in the tomatoes, with half a can of water and the ketchup. Bring to the boil, cover and simmer for 15 minutes, stirring occasionally. Add the spinach and stir until wilted.
Step 3
Transfer to a heatproof serving dish, sprinkle with crushed tortilla chips and grill for 1-2 minutes.
