• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Healthy Recipes
  • Recipes
  • About
  • Subscribe

Easy Cheesy Vegetarian

menu icon
go to homepage
  • Healthy Recipes
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Healthy Recipes
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Recipes Cooked in 45+ Minutes

    Jun 21, 2019 · Modified: Aug 30, 2021 by Becca Heyes · This post may contain affiliate links · 75 Comments

    Mexican Bean and Potato Bake

    6.3K shares
    • Share377
    • Tweet
    Total time: 1 hour 35 minutes
    Servings: 4 people
    4.98 from 71 votes
    Jump to Recipe Rate this Recipe

    This Mexican bean and potato bake is a hearty, satisfying one pot dinner with plenty of fresh veg!

    Mexican bean and potato bake in a casserole dish topped with cheese.

    If you asked me what my ideal meal would be, it would be something hearty and cheesy, but still with plenty of fresh veggies. Basically - this Mexican bean and potato bake. It's exactly the sort of thing I love.

    Portion of Mexican bean and potato bake in a bowl with cheese and salad.

    Potato bake can be a balanced meal!

    I absolutely love a good potato bake, but I generally think of it as a side dish, rather than a main course.

    Think of something like potato dauphinoise - wonderfully delicious, but not exactly packed with nutrition. You definitely need to serve something else alongside it, preferably something protein-rich, to make a full meal (assuming someone else is watching... if you're alone, I say go for it...).

    This Mexican bean and potato bake, on the other hand, is unquestionably a meal in its own right. It's got carbs, protein, and plenty of fresh veggies, all cooked up in one big pan - easy, fuss-free, and delicious!

    Potatoes roasting in a large casserole dish.

    Roasted potatoes

    This bean and potato bake starts with one of my favourite things in the world - roast potatoes! A lot of potato bakes have layers of thinly sliced potatoes, but this version is much heartier, with big chunks of roasted potato instead.

    Just roast the potatoes in a big dish until they're starting to get crispy.

    Potatoes and vegetables in tomato sauce in a large casserole dish.

    Plenty of vegetables

    Next up, the veggies! You could add all sorts of vegetables at this stage - I went for peppers, mushrooms and courgette (zucchini!), plus a tin of tomatoes to make everything nice and saucy, and some of my favourite Mexican-inspired spices.

    As we've established many times before, roasted vegetables are the best kind of vegetables, so pop them back in the oven to cook right down.

    And don't forget to add a tin of beans as well - I used kidney beans. The beans are what elevate a simple potato bake into a full, balanced meal!

    Cheesy bean and potato bake in a large casserole dish.

    Last but not least - the cheese!

    And finally, what potato bake would be complete without plenty of gooey cheese? Once the veggies are all nice and roasted, just sprinkle some grated cheese on top, and pop the dish back in the oven until everything is hot and melty.

    The end result is irresistible - just get a big spoon and dig right in!

    Cheesy Mexican bean and potato bake in a large casserole dish topped with cilantro.

    How should I serve this Mexican bean and potato bake?

    As I said, this bean and potato bake is designed to be a full meal in its own right - you don't really need to serve anything at all alongside it.

    But, a bit of variety is always nice, so if you want to serve something different on the side, go for it! Here are a few ideas:

    • crusty bread or garlic bread
    • a big green salad
    • dollops of sour cream, guacamole or salsa (Mexican food is all about the toppings!)
    • a few crunchy tortilla chips
    • fresh veggies, e.g. avocado, cherry tomatoes, spring onions, etc.

    I simply served some salad on the side, and it was an amazing meal - so hearty and comforting, but pretty healthy too!

    Cheesy Mexican bean and potato bake in a large casserole dish topped with cilantro and shot from above.

    One pot dinner

    I've been on a bit of a roll with the one pot dinners lately - I think as I get more and more pregnant, my patience for cooking gets more and more thin. So anything that is quick and straightforward to prepare really calls my name.

    Although there are a few stages to this recipe, it actually requires very little effort - the oven pretty much does all the hard work for you. Just dig out your favourite big casserole dish, and get roasting!

    How would you serve your Mexican bean and potato bake?

    Portion of cheesy Mexican bean and potato bake in a bowl topped with cilantro.

    Mexican bean and potato bake

    This Mexican bean and potato bake is a hearty, satisfying one pot dinner with plenty of fresh veg!

    If you've cooked this recipe, don't forget to leave a star rating!

    4.98 from 71 votes
    Print Pin Comment
    Prep Time: 15 minutes
    Cook Time: 1 hour 20 minutes
    Total Time: 1 hour 35 minutes
    Servings: 4 people
    Calories: 449kcal
    Author: Becca Heyes
    (prevents your screen from going dark)

    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)

    Instructions

    • Toss the diced potatoes in a dash of oil, and spread them out in a large casserole dish or baking dish. Roast at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, tossing halfway, or until mostly cooked and starting to crisp up.
    • 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.
    • Top with the grated cheese, and bake for 15 more minutes, until the cheese has melted. Serve topped with fresh coriander if desired.

    Video

    Nutrition

    Serving: 1 portion - Calories: 449 kcal - Carbohydrates: 67.2 g - Protein: 17.5 g - Fat: 14.3 g - Saturated Fat: 5 g - Cholesterol: 20 mg - Sodium: 271 mg - Potassium: 1899 mg - Fiber: 13.8 g - Sugar: 6.6 g - Calcium: 170 mg - Iron: 6.1 mg

    Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.

    Tried this Recipe? Pin it for Later!Mention @EasyCheesyVeg or tag #EasyCheesyVegetarian!

    Here's another of my favourite Tex-Mex-inspired potato recipes - vegetarian chilli cheese fries!

    More Recipes Cooked in 45+ Minutes

    • A slice of smoked cheese and broccoli tart being cut on a board.
      Smoked Cheese and Broccoli Tart
    • Mushroom stroganoff in a bowl with rice and parsley.
      Slow Cooker Mushroom Stroganoff
    • Caprese risotto topped with roasted tomatoes and pesto.
      Caprese Risotto (Tomato, Mozzarella and Basil)
    • A spoon scooping a spinach and ricotta stuffed shell in tomato sauce from a baking dish.
      Spinach and Ricotta Stuffed Pasta Shells
    6.3K shares
    • Share377
    • Tweet

    Reader Interactions

    Comments

    1. Sophie West says

      January 17, 2023 at 5:31 pm

      An easy meal to pop in the oven after work, and the leftovers make a great breakfast with some over easy eggs. Breakfast for days!…and energy for hours! It’s also cheap, so what’s not to love?5 stars

      Reply
      • Becca Heyes says

        January 19, 2023 at 8:30 am

        Thanks Sophie! Glad you like it! :)

        Reply
    2. Laura says

      October 24, 2022 at 1:53 am

      This is so good!! And so easy!!! I added more mushrooms and sone chopped onion. I also added garlic powder and cayenne to the spice blend. I only had pinto beans so I used those. My husband ( who is transitioning to vegetarian for health issues), loved it as a main course. My son (who is not vegetarian) loved it as a side dish. Great for leftovers too!!5 stars

      Reply
      • Becca Heyes says

        November 02, 2022 at 10:37 am

        Thanks Laura, glad you enjoyed it! :)

        Reply
    3. Brook says

      August 17, 2022 at 6:36 am

      Love it! I now often make a huge batch Fri night and we have the leftovers warmed up with a friend egg for a weekend hearty breakfast. So good! I sometimes pre-roast the potatoes and chop all the veg so I can chuck it together with almost zero effort after being out. I'd say you can't over-do the potatoes. I once thought I had - they were really dark. But it was best version yet! They stayed really crispy/chewy even with all the veg moisture.5 stars

      Reply
      • Becca Heyes says

        August 24, 2022 at 8:53 am

        Ooh good tip, thank you! So glad you've enjoyed this one!

        Reply
    4. Pippa says

      August 01, 2022 at 7:59 am

      Hi Becca,
      Thanks for this excellent recipe! I made it tonight, after searching online for ‘vegetarian potato bake’ - it popped up on the first page.
      It was pretty easy, very affordable and tasted so delicious. My kids loved it too.
      Thanks heaps.5 stars

      Reply
      • Becca Heyes says

        August 02, 2022 at 2:27 pm

        Thanks Pippa! :)

        Reply
    5. Fiona and Lamb says

      June 22, 2022 at 1:15 am

      I had a bag of baby potatoes and my husband is veggie so was wondering what to make with it. I saw your recipe and went out and got the ingredients costing all of $25 Cdn. An hour or so later I had a delicious meal ready and my husband LOVED it and so did I. Many, many thanks! And the best thing is I have leftovers for at least two or three meals.

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        June 22, 2022 at 12:26 pm

        Thanks so much Fiona, glad you enjoyed it :)

        Reply
    6. Lindsay says

      June 09, 2022 at 12:28 am

      This is delicious - hearty but healthy! We added a yellow squash, a red onion, and a little cayenne. It's even good heated up so we ate it for lunch the two days afterwards! Thank you!5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        June 22, 2022 at 12:24 pm

        Sounds great, thanks Lindsay!

        Reply
    7. Bec says

      January 05, 2022 at 8:45 pm

      Loved it! Easy and delicious, and was able to replace some of the ingredients with others I had in the fridge and cupboard instead.5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        January 07, 2022 at 9:41 am

        Thanks Bec! That's great - I love that you were able to adapt the recipe to use up what you had :)

        Reply
    8. Alex Allman says

      December 10, 2021 at 1:23 am

      SO good and easy, enjoyed by the entire family, including our one-year old.5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        January 07, 2022 at 9:30 am

        That's great to hear, thanks Alex :)

        Reply
    9. Purple says

      October 23, 2021 at 7:52 pm

      Thank you for this recipe Becca- it's amazing! I had it for dinner this evening and it was not only easy to cook but also tasted so good. One of my favourite meals!!!5 stars

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        November 09, 2021 at 8:36 am

        Awesome, thank you for the lovely feedback! :)

        Reply
    10. Paul Fixter says

      October 07, 2021 at 4:48 pm

      Love this recipe Becca, and have recommended it to many people who love it too!

      Reply
      • Becca @ Easy Cheesy Vegetarian says

        October 18, 2021 at 9:41 am

        That's really kind, thanks Paul!

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

    As Featured In

    Healthy Recipes

    • Creamy spinach dip in a bowl.
      Cold Spinach Dip (with Greek Yogurt)
    • Mediterranean scrambled eggs.
      Mediterranean Scrambled Eggs with Feta
    • Creamy mushrooms on toast, topped with fresh chives.
      Creamy Mushrooms On Toast
    • Bowl of tarka dal topped with fresh cilatro.
      Easy Tarka Dal (Vegan Red Lentil Curry)
    • A hand scooping creamy cowboy caviar with a tortilla chip.
      Creamy Cowboy Caviar (with Avocado Dressing)
    • Creamy Three Bean Stew
    • Roasted Vegetable Enchilada Casserole
    • A hand squeezing lemon juice over some roasted chickpeas and salad.
      10 Minute Lemon and Black Pepper Chickpeas

    Most Popular

    • A bowlful of rich mushroom bourguignon stew served over mashed potato.
      Mushroom Bourguignon
    • A serving bowl full of crispy roast potatoes.
      How to Make Perfect Roast Potatoes
    • Crispy fried halloumi in a frying pan.
      How to Cook Halloumi Perfectly
    • How To Fry Gnocchi (and why you should want to!)
    • How to Make a Perfect Baked Potato
    • Mexican Bean and Potato Bake
    • A creamy vegetable bake in a baking dish, with a scoop removed.
      Creamy Vegetable Bake
    • 15 Minute Mushroom Stroganoff

    Hi, I'm Becca! I've been a vegetarian for 20+ years, and unlike most of my other childhood pursuits, I actually stuck with it! I love cooking vegetarian food that's full of flavour, but doesn't take a lot of effort to make.

    More about me →

    As Featured In

    Healthy Recipes

    • A portion of vegetarian shepherd's pie on a plate served with fresh arugula.
      Vegetarian Shepherd's Pie
    • 15 Minute Peanut and Sesame Noodles
    • 15 Minute Creamy Pasta Primavera
    • Roasted Vegetable Fattoush
    • Veggie-Packed Slow Cooker Black Bean Soup
    • Sweet Potato Curry
    • Slow Cooker Ratatouille
    • Veggie Burrito Bowls

    Most Popular

    • A bowlful of rich mushroom bourguignon stew served over mashed potato.
      Mushroom Bourguignon
    • A serving bowl full of crispy roast potatoes.
      How to Make Perfect Roast Potatoes
    • Crispy fried halloumi in a frying pan.
      How to Cook Halloumi Perfectly
    • How To Fry Gnocchi (and why you should want to!)
    • How to Make a Perfect Baked Potato
    • Mexican Bean and Potato Bake
    • A creamy vegetable bake in a baking dish, with a scoop removed.
      Creamy Vegetable Bake
    • 15 Minute Mushroom Stroganoff

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Accessibility Statement

    Newsletter

    • Subscribe for recipes by email

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Easy Cheesy Vegetarian

    6.3K shares