Mexican Bean and Potato Bake

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

Prep time: PT15M

Cook time: PT80M

Total time: PT95M

Rating

4.94 stars (152 reviews)

Keywords

bean bake, mexican bake, 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)

Cuisine

Mexican
Tex-Mex

Steps

Toss the diced potatoes in a dash of oil, and spread them out in a large casserole dish or baking dish. Roast at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, tossing halfway, or until mostly cooked and starting to crisp up.
Add all of the vegetables to the dish, along with the kidney beans, tinned tomatoes, and spices. Season generously, and mix to combine. Return to the oven for a further 30 minutes, until the vegetables are soft and the tomatoes have formed a rich sauce.
Top with the grated cheese, and bake for 15 more minutes, until the cheese has melted. Serve topped with fresh coriander if desired.

Nutitrion

Serving Size: 1 portion
Calories: 449 kcal
Carbohydrates: 67.2 g
Protein: 17.5 g
Fat: 14.3 g
Saturated Fat: 5 g
Cholesterol: 20 mg
Sodium: 271 mg
Sugar: 6.6 g

Reviews

Margaret on 2026-04-06 (5 stars):
Very satisfying and tasty meal suitable for meat eaters and vegetarians. Everyone enjoyed it.
Derek on 2026-01-10 (5 stars):
Hi Becky Happy New Year thanks for the recipes all great as usual I am making Mexican bean potato bake today I hope you are keeping warm not to bad here on the Costa Blanca 16 dgs today but cold at night Kind regards Derek
Jed on 2025-12-12 (5 stars):
Excellent recipe. I used Daiya non dairy cheese to make it vegan. Also used a large onion in place of the mushrooms as a personal choice.
Kieron Griffin on 2025-12-10 (5 stars):
Really enjoyed this recipe but tweaked by adding garlic. It is clearly a very versatile dish and delicious!
Sandra Leatherdale on 2025-11-24 (5 stars):
This has become a staple favourite in our house! I use red kidney beans in chilli sauce, and often different or extra veg - if extra veg, I up the spices a bit. Love it!
Kelsey on 2025-10-28 (5 stars):
Excellent recipe. I added cubed butternut squash and it was a fantastic compliment!
Diane on 2025-07-16 (5 stars):
I made this dish for the first time today and have to say it was really tasty. I will definitely be making it again with a couple of changes. Mine was a tad on the dry side so I will add more tomatoes or maybe just a bit more juice. I like more spice so I will adjust for that and I think onion would make a nice addition. Thank you so much for posting this recipe.
Nate on 2025-07-02 (5 stars):
I've made this recipe so many times now, and it is a highlight every single time! So delicious and easy!