Spicy vegetable, bean and potato bake


Just made this one up last night and it was great and crammed with goodness – low fat, low calorie, high fibre and easy to make too. Sorry no actual breakdown of fat and cals as it’s my own concoction!

Serves 6

600g new pototoes, whole with skins still on (could also use old potatoes or peeled sweet potatoes)
1 onion, diced
2 cloves, garlic crushed
1/2 red pepper, diced
1/2 yellow pepper, diced
2 courgettes, chopped
150g sweetcorn kernels
2 fresh chillis, finely chopped (or use chilli powder/flakes if you don’t have fresh)
400g tin of kidney beans, drained and rinsed
400g tin of chopped tomatoes
200ml (approx) passata
1 vegetable stock cube
1 tsp sugar
Salt and freshly ground black pepper
3 tbsp grated low fat cheddar (I used Weight Watchers)

You’ll need a large shallow ovenproof dish for this.

In a saucepan, cover the whole new potatoes with water and bring to the boil, then simmer for about 15 mins until just under cooked. Drain and leave to cool a little.
In the meantime, spray a pan with a little oil and add the onion, garlic and peppers and cook for a few minutes with the lid on until softened.
Add the courgettes, sweetcorn and chillis and cook for a few more minutes to soften a little.
Add the kidney beans, tomatoes, passata, stock cube, sugar, salt and pepper and simmer for about 10 mins.
Preheat the oven on to 160 degrees fan forced.
Check the sauce for seasoning and adjust if necessary.
Pour the sauce into a large ovenproof dish.
Cut the new potatoes into wedges and scatter them randomly onto the sauce (i.e some with skin side up, some not) and spray with a little spray oil, then season with salt and pepper.
Place in the preheated oven and cook for about 40 mins.
Take dish out of the oven and sprinkle with the cheese and place back into the oven for another 5 mins.
Serve with a large salad. Delicious and healthy!

If using old potatoes, you could slice them instead of doing wedges. If using sweet potatoes, you could mash instead of wedges.

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