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Mexican Bean and Potato Bake
Ingredients
  • 3 fairly large potatoes, cut into bitesize pieces
  • 2 tablespoon oil
  • 1 bell pepper (I used red), cut into bitesize pieces
  • 8 medium mushrooms, quartered
  • 1 medium courgette (zucchini), cut into bitesize pieces
  • 400 g tin kidney beans, drained (240g, or ~ 1 ¼ cups, when drained)
  • 400 g tin chopped tomatoes (~ 1 ⅓ cups)
  • 2 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon hot chilli powder
  • Salt
  • Black pepper
  • 75 g cheddar cheese, grated (~ ¾ cup when grated)
  • Fresh coriander (cilantro), to serve (optional)
Note: Ingredients may have been altered from the original.
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