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Layered bean and tortilla bake with guacamole recipe
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Prep Time:
10 minutes
Cook Time:
55 minutes
Total Time:
65 minutes
Layer smoky beans for a hearty twist on a family favorite dinner.
Ingredients:
  • 36.40 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 5.00 gm smoked paprika
  • 2 x 400g cans whole peeled tomatoes
  • 3 x 300g cans Baked Beanz in tomato sauce
  • 1 green capsicum, deseeded, finely chopped
  • 1 red capsicum, deseeded, finely chopped
  • 250g (2 cups) coarsely grated cheddar
  • 125g (1/2 cup) sour cream
  • 6 x 20cm flour tortillas
  • Coriander sprigs, to serve
  • Salad leaves, to serve
  • Lime wedges, to serve
  • 2 avocados, halved
  • 1/2 red onion, finely chopped
  • 1 lime, juiced
Instructions:
  • Preheat your oven to 200C/180C fan forced. In a large saucepan over medium-low heat, warm the oil. Sauté the brown onion for 6 minutes until soft. Next, stir in the garlic, cumin, and paprika for 1 minute until fragrant. Add the tomatoes and one can of baked beans. Roughly mash everything together using a potato masher, then gently fold in the rest of the baked beans.
  • Turn up the heat to maximum and let the mixture come to a lively boil, then lower the heat to a gentle simmer for 15 minutes or until slightly thickened. Gently introduce the capsicum into the pot and stir until fully incorporated. Simmer for an additional 2 minutes or until the capsicum starts to soften. Take the pot off the heat and allow it to cool slightly before using.
  • Stir in half of the cheddar into the mixture. Spread one-quarter of the baked bean mixture onto the base of a 4cm deep, 18 x 21cm ovenproof dish. Top 2 of the tortillas with 2 tbs of sour cream each, then cut them in half. Place the tortillas on top of the bean mixture, sour cream-side up, aligning the cut edges along the sides to cover the dish. Repeat layering with the remaining bean mixture, tortillas, and sour cream, finishing with a layer of bean mixture. Sprinkle with the remaining cheddar. Bake for 25-30 minutes until the cheese is golden and melted. Let it cool for 10 minutes before serving.
  • To prepare the guacamole, gently mash the avocado in a bowl using a fork. Mix in the red onion and lime juice, then stir until well combined. Season generously with salt.
  • Slice the tortilla bake, arrange on serving plates, and garnish with guacamole and fresh coriander sprigs. Serve alongside salad leaves and lime wedges.

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