Savoury Mexican Bake

Ingredients

• 1 onion
• 2 cloves garlic
• 1 tablespoon oil
• 400g can Mexican tomatoes
• 420g can chilli beans
• ¼ to ½ teaspoon chilli powder
• Topping:
• ¼ cup fine cornmeal
• 2 teaspoons baking powder
• ½ teaspoon salt
• 2 eggs
• ½ cup EASIYO Natural Yogurt

Method

Mix cornmeal, baking powder and salt together.
Lightly beat eggs and mix in yogurt. Mix into dry ingredients.
Pour over bean mixture. Peel onion and chop finely. Crush, peel and chop garlic.
Heat oil in a frying pan and sauté onion and garlic for 5 minutes or until clear.

Add tomatoes, chilli beans and chilli powder. Pour into the bottom of a 5 cup capacity ovenproof dish.
Pour over topping, sprinkle with cheese and bake at 200 C for 20 minutes or until topping is golden and set.
Serve hot with a green salad.

Variations/Comments

The chilli beans weren’t hot enough for our palate, so we added extra chilli.

Serves

4

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