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Dietary key
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V
Vegetarian
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V*
Vegetarian Option
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Ve
Vegan
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Ve*
Vegan Option
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G
Gluten-Free
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G*
Gluten-Free Option
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D
Dairy-Free
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D*
Dairy-Free Option
Black Bean Pie with Cheesy Jalapeño Mash
Ingredients
1 tbsp olive oil
1 onion, finely chopped
1 red pepper, finely diced
2 cloves garlic, crushed
1-2 tbsp chipotle chilli paste
2 tbsp pickled jalapeños, chopped
1 tbsp smoked paprika
1 jar Queen Black Beans with their bean stock
400g tin of chopped tomatoes
The juice of 1 lime
For the mash1kg white potatoes, peeled and cut into 3cm chunks (you could do 50/50 white and sweet potato)
50g butter
50g sour cream
150g cheddar, grated
5 tbsp pickled jalapeños, chopped
Coriander leaves, to serve
Serving SuggestionsTop with regular mash to keep it vegan!
Lime wedgesCrispy tortilla chips
Directions
Add the oil, chopped onion, pepper and a generous pinch of salt to a large frying pan and cook for 10-12 minutes until softened.
Add the garlic, jalapeños, chipotle chilli and paprika to the pan and cook for a further 2 minutes.
Tip the black beans along with their liquid into the pan and stir to combine well. Add the can of tomatoes, along with a splash of water if needed. Simmer for a further 10 minutes, tasting and seasoning with salt and lime juice as liked.
Meanwhile, preheat the oven to 200C/180 fan. Add the chopped potatoes to a pan of boiling, salted water and cook for about 15 minutes or until tender.
Drain the potatoes and mash with the butter until smooth. Mix in the sour cream, chopped jalapeños and grated cheddar, reserving a handful of cheese for the topping. Mix well until smooth.
Transfer the beans to a deep ovenproof dish. Top with the mashed potatoes and sprinkle with the remaining cheddar.
Cook in the oven for 20-25 minutes, until the cheese is golden brown and bubbling. Serve with chopped coriander on top and a squeeze of lime.
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