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Bean Taco Bake

This delicious vegan dish is so simple to make – after a quick saute it is all piled into a roasting dish and baked in the oven! I love this combination of beans and veggies with taco spices. Baking the rice is a great fuss free way to create a family one pot meal with […]

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Overview

 

Serves 6

Preparation time: 15 minutes

Cooking time: 55 minutes

Did You Know?

Once cooked you can portion this dish and freeze it. To reheat either place in a pan and cook through, microwave until piping hot or cover with foil and bake for 20 minutes.

Ingredients

1tbsp olive oil

1 medium onion, diced

2 small carrots, diced

1 red pepper diced

1 yellow pepper diced

2 small courgettes diced

1/2 tsp crushed garlic

2 x cans kidney beans, drained

1 x can chickpeas, drained

2tbsp taco seasoning

1 x can (400g) chopped tomatoes

60g tomato puree

130g basmati rice

330ml vegetable stock

200g grated vegan cheese

Instructions

 

  1. Preheat the oven to 180C, Gas mark 4.
  2. Heat the oil in a large pan and saute the onion, carrots, peppers, garlic and courgettes for 5 minutes to soften slightly.
  3. Tip in the remaining ingredients except the cheese and stir well.
  4. Pour the whole mixture into a lightly greased baking dish and spread out evenly.
  5. Cover the dish with foil and bake in the oven for 45 minutes.
  6. Remove the foil and scatter over the cheese. Bake for a further 5 minutes to melt the cheese.

 

Nutrition per serving: 378kcal, Fat 12.1g, Carbohydrates 48.2g, Protein 12.6g

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