Chilli Bean Pie with Sweet Potato Slices
Here, Mexican-inspired beans and vegetables are baked under sliced sweet potatoes to form a hotpot-style dish.
Servings: 6
Ingredients
For the Spice Mix:
- ½ tsp chilli powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp garlic granules
- 1 tsp sweet paprika
- 1 tsp salt
- ½ tsp pepper
For the Pie:
- Spray oil
- 2 red onions finely chopped
- 2 celery stalks finely chopped
- 3 garlic cloves crushed
- 2 red bell peppers deseeded and finely chopped
- 1 (14oz) can chopped tomatoes
- 1 (14oz) can black beans drained and rinsed
- 1 (14oz) can pinto beans drained and rinsed
- 2 Tbsp tomato purée
- 5½ oz frozen corn
- 1 Tbsp pickled jalapeños (optional)
- 7 fl. oz. boiling water
- 10½ oz sweet potatoes peeled and sliced into fine circles
- Paprika (any type), for sprinkling
Instructions
- Prepare spice mix by mixing all spice ingredients together in a small bowl.
- Preheat oven to 425°F.
- Spray a flameproof casserole dish (9½ in in diameter) with oil, and fry red onions fir 8 minutes until soft. Add celery, garlic, and peppers. Stir-fry for 5 minutes and then. stir in spice mix.
- Add chopped tomatoes, black beans, and pinto beans, tomato purée, corn, jalapeños (if using), and measured boiling water. Bring to a simmer and then stir thoroughly.
- Remove from heat, and lay sweet potato slices over top, starting in the middle and overlapping them in a circle until you reach the edge of the dish. Spray top with spray oil, and sprinkle with a little bit of paprika.
- Pop the dish on to the middle shelf of oven, and bake for 30 minutes until sweet potatoes are cooked through and golden brown.