The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
-
230g black beans
- 4 large potatoes
- 2 pepper
- 1 handful of fresh coriander
- 2 unwaxed lime
-
2 tbsp Mexican spice mix
-
460g red kidney beans
-
4 tsp garlic paste
-
390g chopped tomatoes
-
80g coconut yoghurt
-
1 tbsp tamari (Soya)
- 2 little gem lettuce
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 88Kcal | 476Kcal |
| 367kJ | 1992kJ | |
| Fat | 2.7g | 15g |
| of which saturates | 0.9g | 5.0g |
| Carbohydrates | 13g | 71g |
| of which sugars | 2.1g | 11g |
| Protein | 3.0g | 16g |
| Salt | 0.26g | 1.4g |
| Fibre | 3.1g | 17g |
Mexican-style Beans with Smoky Potatoes, Lime Yoghurt & Salad
These Mexican-style beans are brimming with flavour! You'll simmer fibre-rich black and kidney beans in a vibrant sauce, alongside a fragrant blend of spices, sweet peppers and juicy tomatoes. Top with crispy potato rounds infused with smoky paprika. Plate up with a dollop of creamy yoghurt and a crisp side salad. Clean plates guaranteed!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a large baking tray with parchment
- Pull out a large frying pan, a small bowl & a sieve
Bake the sliced potatoes
- Thinly slice the potatoes into 1cm thick rounds
- Spread evenly onto the lined baking tray in one layer. Sprinkle over one-third of the Mexican spice mix (use less for less heat), drizzle with 1 tbsp olive oil and season generously with salt and pepper
- Bake in the oven for 22-25 mins / air fryer 18-20 mins, tossing once, until golden and soft
Make the chilli
- Dice the peppers into 2cm chunks. Roughly chop the coriander. Halve one lime, quarter the other. Drain and rinse the black beans
- Heat the large frying pan with 1 tbsp olive oil on medium-high heat. Once hot, add the peppers and cook for 2-3 mins, until softened. Season with salt and pepper
- Add the garlic paste, half the coriander (or leave for garnish at the end) and the remaining Mexican spice mix. Cook for 1 min, then stir in the chopped tomatoes, tamari, black beans and kidney beans (with their liquid)
- Bring to a boil, then simmer for 10-12 mins until the sauce thickens. Season to taste
Final touches
- In the small bowl, combine the yoghurt with the juice from half a lime and a pinch of salt. Trim and thinly slice the lettuce
Plate up
- Serve the beans into bowls and top with the smoky potatoes. Serve the lettuce alongside and squeeze over the juice from half a lime
- Garnish with the remaining coriander and the remaining lime wedges. Top with a dollop of yoghurt to finish
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