Kale & Black Bean Mexican Casserole
PREP: 10 minutes
COOK: 25 minutes
SERVES: 4
Skill Level: Easy
Nutrition Info (Per Serving)
451kcal Energy
43g Carbohydrate
14g Protein
13g (of which Sugar)
21g Fat
16g Fibre
2.6g (of which Saturated Fat)
1.5g Salt
Ingredients
1 tbsp olive oil
1 large onion, finely chopped3 cloves garlic, crushed
- 3 tbsp sun dried tomato paste
2 tbsp chipotle paste
1 x 400g tins chopped tomatoes
2 x 400g tins black beans, drained and rinsed
180g curly kale
Add 100ml water
80g plain tortilla chips (to serve)
Instructions
- Heat the olive oil in a large deep frying pan or casserole dish over a medium heat
- Add the onion and cook for 8-9 minutes until softened. Stir in the garlic and cook for 1 minute more
- Stir through the sun-dried tomato paste and chipotle paste, cooking for 1–2 minutes until fragrant
- Pour in the chopped tomatoes and black beans. Bring to a simmer, then reduce the heat and cook gently for 12–15 minutes until the sauce thickens slightly
- Stir in the kale and cook for 3–4 minutes until just wilted. Season to taste
- Serve hot, topped with crunchy tortilla chips for dipping.