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4.95 from 38 votes

Mexican bean and potato bake

This Mexican bean and potato bake is a hearty, satisfying one pot dinner with plenty of fresh veg!
Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Course: Main meals
Cuisine: Mexican, Tex-Mex
Servings: 4 people
Calories: 449kcal
Author: Becca Heyes


  • 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)


  • 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.



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