Cheesy Potato & Black Bean Bake
291kcal
Ingredients
For the potatoes:
- 500 g potatoes peeled and cubed
- 1 tablespoon olive oil
- salt to taste
- 0.5 teaspoon smoked paprika
For the black beans:
- 1 tablespoon olive oil
- 1 white onion diced
- 1 roasted red pepper diced
- 2 garlic cloves minced
- 1 tablespoon tomato paste
- 1 tablespoon chipotle paste
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 0.25 teaspoon cayenne pepper
- 0.5 teaspoon dried oregano
- 2 400g tinned black beans lightly drained
- 200 ml water
Toppings
- 100 g grated cheddar and mozzarella cheese blend
- 6-7 jarred jalapeno slices
- 10 g diced fresh cilantro
- 1 tablespoon yogurt or sour cream
Equipment
Method
- In a mixing bowl, combine the cubed potatoes with the oil and seasonings. Add them to your air fryer and cook at 200°C (392°F) for 25 minutes, shaking halfway through. To roast the potatoes, spread them evenly on a large baking sheet and bake at 220 °C (428°F) for 30-35 minutes.500 g potatoes, 1 tablespoon olive oil, salt, 0.5 teaspoon smoked paprika
- Meanwhile, make the black beans. Heat the oil in an oven-proof skillet and add the diced onion and garlic. Sauté for 4-5 minutes, stirring occasionally.1 tablespoon olive oil, 1 white onion, 2 garlic cloves
- Add the tomato puree, chipotle paste, and seasonings, and stir these into the onions for another minute.1 tablespoon tomato paste, 1 tablespoon chipotle paste, 1 teaspoon smoked paprika, 1 teaspoon cumin, 0.25 teaspoon cayenne pepper, 0.5 teaspoon dried oregano
- Add the black beans, water, and diced roasted red pepper to the pan. Simmer for 10- 15 minutes, using your wooden spoon to mash about ⅓ of the black beans until the mixture is thick and creamy.1 roasted red pepper, 2 400g tinned black beans, 200 ml water
- Add the crispy cubed potatoes on top of the black beans. Then, scatter the grated cheese and jalapeños over the top.100 g grated cheddar and mozzarella cheese blend, 6-7 jarred jalapeno slices
- Pop the skillet under the grill for 5 minutes or until the cheese is melted and golden and bubbly.
- Top with the cilantro and a spoonful of yogurt or sour cream when serving.1 tablespoon yogurt or sour cream, 10 g diced fresh cilantro
Nutrition
Serving1gCalories291kcalCarbohydrates29gProtein10gFat16gSaturated Fat6gPolyunsaturated Fat1gMonounsaturated Fat7gCholesterol25mgSodium712mgPotassium736mgFiber5gSugar3gVitamin A1346IUVitamin C35mgCalcium225mgIron2mg
Notes
- If you don't have a cast-iron skillet or oven-proof pan, transfer the black beans to an oven-proof dish before adding the potatoes on top.
- Potatoes: Make sure you cut the potatoes into small enough cubes (1- 2 cm) so they get evenly crispy for the topping. Air fry 25 min at 200°C or oven roast 30-35 min at 220°C while you make the black bean filling.
- Beans: Mash about ⅓ of the black beans with a wooden spoon for a thick, saucy texture - you don’t want the beans to be too watery, or the potatoes will sink into the sauce.
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for 20 minutes or until piping hot - you could microwave it, but the beans won’t be as crispy. The bean mixture freezes well (3 months) - but I would recommend freezing without the potatoes/cheese topping for best results.