Black Bean Chilli Bake

Instructions 

1.    Preheat oven to 180°C. 

2.     Put beans in a large bowl, and mash. 

3.     Add tomatoes, rice, capsicums, corn, onions, and chili powder. Stir to combine.

4.     Rub a casserole dish with olive oil, and place mixture in it.

5.     Bake for 20 minutes, or until heated through.

 

Makes: 6 servings (serving size: about 1 cup)

Ingredients

  • 2 cans black beans, rinsed & drained

  • 2 cups cooked brown rice

  • 2 cans tomatoes

  • 1 can corn kernels, drained

  • 1 cup chopped jarred roasted red capsicums (see below)

  • ½ cup diced onion

  • 1 Tbsp chili powder

Recipe Notes

  • Additional topping ideas include avocado slices, cherry tomatoes, green onions, or black olives.

  • To roast capsicums, cut in halves or quarters; remove seeds. Place on a baking sheet, skin side up. Bake for 20 minutes, or until skins are blackened. Immediately transfer to a paper or plastic bag; seal and let stand for 20 minutes. The steam within the bag will help to loosen the skins. Remove from the bag. When cool enough to handle, remove peel with hands or a knife.

Julia ScottBatch1