Mexican vegetable bake

    55 min

    Turn a tray of roasted vegetables into a spicy meal by adding kidney beans, a tomato sauce and a cheesy topping. This should prove a popular dish for teenaged vegetarians and is great served with warmed soft tortillas.

    10 people made this

    Serves: 4 

    • 1 red onion
    • 2 large garlic cloves, chopped
    • 1 large red or yellow pepper, deseeded and cut into chunks
    • 1 small fennel bulb or 2 celery sticks, thinly sliced
    • 1 large courgette, thickly sliced
    • 2 tbsp olive oil
    • 280g jar artichoke hearts in oil, drained
    • 1 tsp dried oregano
    • 1 tsp paprika or mild chilli powder
    • ½ tsp ground cumin
    • 400g can chopped tomatoes
    • 400g can red kidney or pinto beans, drained and rinsed
    • 200g Quark (skimmed milk soft cheese)
    • 120ml semi-skimmed milk
    • 85g mature Cheddar cheese, grated
    • 2 tbsp dried wholemeal breadcrumbs

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 200°C/ gas 6. Halve the onion lengthways, then cut into thin wedges. Place in a big food bag with the garlic, pepper chunks, fennel or celery, courgette slices and oil. Toss together well, then tip out into a shallow ovenproof dish.
    2. Mix in the artichoke hearts and season, then sprinkle over the oregano, paprika or chilli and cumin. Roast for 15 minutes.
    3. Stir in the tomatoes and the drained beans. Return to the oven for a further 10 minutes.
    4. Meanwhile, stir the Quark with the milk, to thin it to a thick cream. Drizzle over the vegetables. Mix the grated cheese and crumbs together and scatter on top. Return to the oven to bake for a further 10–15 minutes until golden and bubbling.


    For meat eaters, add some stir-fried minced turkey instead of the beans. * Try grated Spanish Manchego cheese instead of Cheddar and ricotta (11% fat) instead of the Quark.

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    Reviews in English (4)


    It was nice, but I felt that it lacked punch, I will definitely make it again but maybe add a chilli to make it a little more flavoursome. but overall a good comfort food.  -  31 Oct 2012


    It's a recipe that is easy to adapt to whatever you have at hand - very useful in my kitchen! A white onion is fine and I used cannellini beans and a tub of ordinary low-fat soft cheese rather than Quark. Fresh breadcrumbs work (white in this case) and as not all in the family like chilli, the spicy element was left for individuals to add at the table. It's a good, basic weekday meal.  -  09 Dec 2017


    Excellent really enjoyed will definitely make again  -  04 Mar 2011