Tex-Mex Chilli Bake News

vegetarianThe Right Appetite 3


As I go along promoting healthy vegetarian food…this is the first of many..watch this space for some more

Tex-Mex Chilli Bake                                                                     Serves 2


2 long potatoes

200g can kidney beans, drained

3 tomatoes, blanched and pureed

2 onions, finely chopped

1 red capsicum/bell pepper, chopped

1 tsp garlic paste

2 tbsp tomato paste

2 tbsp oil

oil for brushing

For seasoning:

1 red chilli, finely chopped

1/2 red chilli powder

1 tsp cumin powder

1/2 tsp oregano

salt to taste

For topping:

4 tbsp sour cream dip

1 cup mixed chopped salad


  • Heat oil, add garlic, onion and capsicum. Sauté for 4 minutes or until tender.
  • Add tomato purée and paste and cook for 2 minutes. Stir in all ingredients for seasoning.
  • Add kidney beans and cook for 5 minutes. Remove from heat.
  • Bake in hot oven or microwave until tender. Cut baked potatoes in half.
  • place them in serving plate. Top up with beans mixture.
  • Pour 1 tbsp of sour cream on top.
  • Serve hot chilli bake with sour cream accompanied by mixed salad.

Deeelicious!! Enjoy..