Mexican bake

2 of 5-a-day 30-60 minutes 4 servings 600 kcal or less bean casserole bean stew calcium canned beans casserole fibre five a day great value kids low cal low calorie mains make ahead mexican beans pulses storecupboard supper

N/A

Source

Ingredients

2 x 400g cans black beans , drained and rinsed

35g sachet fajita seasoning of your choice

2 x 400g cans chopped tomatoes with chilli

6 tortillas

140g Monterey Jack cheese or cheddar, grated

Method

Heat oven to 180C/160C fan/gas 4. Heat a non-stick frying pan, add the black beans and fajita spice mix, stir together and cook for 1-2 mins. Add the tomatoes and simmer over a low heat for 10 mins.

Cut the tortillas in half. Lightly grease a 2-litre baking dish. Spread a third of the bean mixture over the base of the dish, followed by 3 tbsp of the cheese and a layer of tortillas. Repeat the process, finishing with a tortilla layer on top. Sprinkle over the remaining cheese. Bake for 15 mins until golden.