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Spicy Mexican beans with tortilla nachos recipe

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Give baked beans a twist with this spicy Mexican beans recipe. Add fajita seasoning and sweet softened peppers to your beans then top with cheese and bake until bubbling – serve with easy homemade tortilla chips and dig in! See method

Serves 4
10 mins to prepare and 20 mins to cook
681 calories / serving
Vegetarian

Ingredients

4 tortilla wraps
2 tbsp olive oil
2 peppers, deseeded and finely sliced
½ red onion, sliced
30g sachet fajita seasoning
2 x 420g tins baked beans
250g pack Mexican-inspired rice
125g grated Cheddar

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2860kj
681kcal 34%
Fat
23g 33%
Saturates
10g 49%
Sugars
18g 20%
Salt
3.8g 64%

of the reference intake
Carbohydrate 87.6g Protein 25.4g Fibre 13.4g

Method

Heat the oven to gas 6, 200°C, fan 180°C. Cut the tortilla wraps into 8 triangles by slicing into quarters, then halving each quarter. Transfer to a bowl and drizzle over 1 tbsp oil. Toss well to coat.
Transfer the tortillas to 2 large baking trays, spreading out in a single layer. Bake for 5-10 mins, until golden and crisp. Remove from the oven, transfer to a plate or bowl and leave to cool.
Heat 1 tbsp oil in an ovenproof frying pan over a medium heat. Fry the peppers and onion for 8-10 mins until tender. Add the fajita seasoning and fry for 30 secs, then tip in the baked beans and bring to a simmer, stirring frequently. Once bubbling, add the rice and heat through for 1-2 mins.
Top with the Cheddar and bake in the oven for 5-10 mins until the cheese has melted. Serve the beans with the tortilla nachos for dunking in, or divide the nachos between plates and spoon over the beans and rice, if you prefer.

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