Mexican bean and potato bake

Name: Mexican bean and potato bake
Ingredients: 3 fairly large potatoes, (cut into bitesize pieces); 2 tbsp oil; 1 bell pepper ((I used red), cut into bitesize pieces); ~ 8 medium mushrooms, (quartered); 1 medium courgette ((zucchini), cut into bitesize pieces); 400 g tin kidney beans, (drained (240g, or ~ 1 1/4 cups, when drained)); 400 g tin chopped tomatoes ((~ 1 1/3 cups)); 2 tsp smoked paprika; 1 tsp ground cumin; 1 tsp hot chilli powder; Salt; Black pepper; 75 g cheddar cheese, (grated (~ 3/4 cup when grated)); Fresh coriander (cilantro), to serve (optional)

"This Mexican bean and potato bake is a hearty, satisfying one pot dinner with plenty of fresh veg!..."

INGREDIENTS

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3 fairly large potatoes, (cut into bitesize pieces)

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2 tbsp oil

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1 bell pepper ((I used red), cut into bitesize pieces)

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~ 8 medium mushrooms, (quartered)

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1 medium courgette ((zucchini), cut into bitesize pieces)

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400 g tin kidney beans, (drained (240g, or ~ 1 1/4 cups, when drained))

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400 g tin chopped tomatoes ((~ 1 1/3 cups))

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2 tsp smoked paprika

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1 tsp ground cumin

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1 tsp hot chilli powder

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Salt

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Black pepper

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75 g cheddar cheese, (grated (~ 3/4 cup when grated))

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Fresh coriander (cilantro), to serve (optional)

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