MEXICAN VEGGIE BAKE

This plant based Mexican bake is a big winner in our house hold! I’ve used quinoa and black beans for a plant based source of protein as well as packing in as many veggies as I can with some simple yet tasty Mexican flavours. With a minimum of 11 plant ingredients and so many great sources of fibre, your gut bugs will love this one also! Enjoy as is or have as a part of a bowl with a big salad, or wrap into burritos to bake, or add some corn chips for healthy nachos - the options are endless!

Serves 4

Ingredients

1 x onion, diced 

2 x garlic cloves, crushed 

300g (1 heaped cup) mushrooms, diced 

2 x corn cobs, kernels removed  

1 x capsicum, diced 

1 tablespoon oregano 

1 tablespoon paprika 

1 cup white quinoa, rinsed (soaking in water and a dash of apple cider vinegar for at least 2 hours is helpful but not essential)

1 tin black beans, rinsed and drained 

2 x handfuls baby spinach 

1 x tin diced tomatoes 

1/4 cup tomato paste 

1 1/2 cups stock/broth 

1 cup cheese, grated 

To serve: avocado, yoghurt/sour cream, coriander and fresh lime (plus chilli if desired) 

Directions

Preheat the oven to 180°C.  

Heat a large fry pan or stovetop safe baking dish to medium heat. Add a drizzle of extra virgin olive oil and then add the onion and garlic. Sauté for 2-3 minutes and then add the mushrooms, corn and capsicum. Also add the oregano and paprika. Sauté for another 2-3 minutes. Add the quinoa, black beans and spinach and stir for 1 minute. If you used a fry pan, transfer the mix to an oven proof baking dish, then add the tinned tomatoes, tomato paste and stock/broth. Mix well and then flatten out the mix with the back of a spoon. Scatter cheese on top and bake for 35-45 minutes or until quinoa is cooked. Let sit for 10 minutes before serving.  

Variations

• Make a Mexican bowl by serving this mix along side shredded lettuce, cucumber, tomatoes, cabbage, spring onion and brown rice. Add cooked shredded chicken or your choice of cooked protein if desired.  

• Make burritos by using the mix as a filling (with added cooked beef mince) to go inside burrito wraps. Lay assembled burritos side by side in a baking dish. Pour salsa over the top, a bit of extra cheese and bake for 10-15 minutes.  

• Make a breakfast shakshuka by adding to a fry pan and making a couple of holes to crack two eggs into. Heat until eggs are cooked, serve with good quality bacon.   

• Turn into a soup by adding extra stock/broth.   

Looking for some more nourishing meal ideas?
Try these favourites below:

• Lentil & Veggie Curry

• Tamari & Maple Drumstick Bake

• Pumpkin & Ricotta Tart

• Pumpkin, Onion & Fetta Frittata