Equipment
- 1 Oven tray
- Baking paper
- 1 Small bowl
- 1 Large frypan
Ingredients
Cook sweet potato
- 400 g sweet potato
- 2 carrot
- 1 tbsp olive oil
Cauliflower
- 1 red onion
- ½ head cauliflower
- 400 g kidney beans
- 1 tbsp olive oil
- 2 tbsp Mexican seasoning
- 1 cube vegetable stock
- 50 g tomato paste
- 400 g diced tomatoes
- 1 cup frozen corn
Cheese
- 50 g cheddar cheese
Toppings
- 1 bunch coriander optional
- 1 avocado optional
To serve
- 125 g sour cream
- 170 g corn chips or gluten-free corn chips
Instructions
Before you start
- Preheat oven to 220°C or 200°C fan bake. Line an oven tray with baking paper.
Cook sweet potato & carrot
- Dice 400 g sweet potato and 2 carrot into 1cm. Toss on the prepared tray with 1 tbsp olive oil and season with salt and pepper. Cook in the oven on the lower rack for 15-20 minutes, until tender. Turn once during cooking.
Start cauliflower
- Peel and finely slice 1 red onion. Finely chop ½ head cauliflower. Rinse and drain 400 g kidney beans, transfer to a bowl and roughly mash. Heat 1 tbsp olive oil in a large frypan on medium-high heat. Add onion and cook for about 2 minutes, until tender. Add cauliflower, 2 tbsp Mexican seasoning, 1 cube vegetable stock and 50 g tomato paste and cook for 2 minutes, until fragrant.
Finish cauliflower
- Then add 400 g diced tomatoes, 1 cup frozen corn and the mashed beans to the pan and bring to a simmer. Turn the heat down and cook for about 5 minutes, stirring often, until slightly thickened. Season to taste with salt and pepper.
Grill cheese
- When the sweet potato and carrot are cooked, add it to the cauliflower mixture and gently stir to combine. Grate 50 g cheddar cheese over top. If using an ovenproof frypan switch the oven to grill function and grill the cheese on the upper oven rack for about 5 minutes, until the cheese has melted.If you're not using an ovenproof frypan, place a lid on top, and cook a further 5 minutes, until the cheese has melted.
Prep toppings
- Roughly chop 1 bunch coriander. Peel and dice 1 avocado.
To serve
- Divide the Mexican cauliflower and veggie between plates. Top with sour cream, avocado and coriander. Serve with corn chips on the side for scooping.
Nutrition
Calories: 784kcal | Carbohydrates: 100g | Protein: 22g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 21mg | Sodium: 829mg | Potassium: 1925mg | Fiber: 21g | Sugar: 13g | Calcium: 308mg | Iron: 7mg
Dietary note: Be sure to check the label and ensure the ingredients match your dietary requirements/preferences.
Ingredients note: Nutritional information is an estimate based on average ingredients by all brands.
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