Mexican bean and potato bake

Ingredients

• Potato

  Flesh and skin, raw

  3 potato, large or 1.11kg

• Oil

  Submarine Sandwich - Wegmans

  2 tbsp or 28g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Mushrooms

  Enoki, raw

  8 medium or 24g

• Reese's pieces candy

  Candies

  100g

• Kidney beans

  All types, mature seeds, raw

  400g

• Tomatoes

  Orange, raw

  400g

• Paprika

  Spices

  2 tsp or 4g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chili powder

  Spices

  1 tsp or 3g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Cheddar cheese

  75g

• Fresh cilantro

  Coriander leaves, raw

  100g

Directions

1. Toss the diced potatoes in a dash of oil, and spread them out in a large casserole dish or baking dish. Roast at 190C (Gas Mark 5 / 375F) for around 45 minutes, tossing halfway, or until mostly cooked and starting to crisp up.
2. Add all of the vegetables to the dish, along with the kidney beans, tinned tomatoes, and spices. Season generously, and mix to combine. Return to the oven for a further 30 minutes, until the vegetables are soft and the tomatoes have formed a rich sauce.
3. Top with the grated cheese, and bake for 15 more minutes, until the cheese has melted. Serve topped with fresh coriander if desired.
4. Recipe by: Becca Heyes (source: https://www.easycheesyvegetarian.com/mexican-bean-potato-bake/)

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