- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 10 minutes
- Effort: easy
- 1 tbsp groundnut oil
- 2 onions, finely chopped
- 2 cloves garlic, finely chopped
- 4 green chillies, seeds removed, finely sliced
- 1 tbsp ground cumin
- 2 bay leaves
- 2 tbsp sun dried tomatoes, paste
- 3 x 300 g or 2 x 400g cans mixed beans, drained
- 500 ml vegetable stock
- 1 tbsp light soy sauce, or to taste
- small handful chopped coriander
- 2 handfuls grated cheese, such as cheddar
- 1 small bag plain tortilla chips
1. Place a wok over a high heat until it starts to smoke then add the oil followed by the onions, garlic and chillies and stir-fry for 4 minutes, until just softened. Add the cumin and cook for a further minute then stir in the bay leaves, tomato paste, beans and stock. Bring to the boil, then reduce the heat to low and simmer gently for 25 minutes.
2. Preheat the grill to high.
3. Spoon half the bean mixture into a bowl, then use a potato masher to mash what's left in the pan, until you have a rough mash. Return the whole bean mixture to the pan and mix together with the mashed beans. Season with soy sauce and stir in half the coriander, then transfer to a baking dish.
4. Scatter about half the grated cheese on top, then top with a handful of tortillas, followed by the rest of the cheese. Place under the grill for 2-3 minutes, or until the cheese is melted and bubbling.
5. Sprinkle with the remaining coriander and serve immediately.
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