MEXICAN ONE-DISH DINNERS

Spice up midweek meals with these thrifty favourites

PREP TIME: 20 MINS

COOK TIME: 45 MINS

CALS: 259

FAT: 13G

SAT FAT: 5G

CARBS: 37G

Veggie chilli pot

SERVES 6

Whip up this satisfying and tasty meat-free number using mostly store-cupboard staples.

YOU WILL NEED

2tbsp olive oil

1 red onion, sliced

3 mixed peppers, sliced

2tsp dried chipotle or ancho chilli

flakes or paste

1tsp ground coriander

1tsp ground cumin

2tsp dried oregano

2 garlic cloves, sliced

400g tin chopped tomatoes

1tbsp red wine vinegar

1tbsp brown sugar

300ml vegetable stock

400g tin black beans, drained and rinsed

100g unsalted corn chips

100g melting cheese, grated (eg.Cheddar)

HOW TO DO IT

1 Heat the oil in a large casserole dish and cook the onion and peppers for 5 mins over a medium heat until softened. Add the chilli flakes/paste, coriander, cumin, oregano and garlic, then fry for 2 mins, until aromatic.

2 Add the chopped tomatoes, vinegar, sugar, stock and black beans. Cook, uncovered, for 30 mins on a medium-low heat.