Day 255: Mexican Hotpot

Tuesday Night is family meal night, before everyone heads off to different activities. Except tonight. The Man is away but in his honour we’re keeping the tradition alive! I’m super-organised tonight: I’ve already made tonight’s meal and my wonderful mum (who despite having had the smallest child all day and the other monsters to pick up from school) will be putting it in the oven for me to arrive home to after work. A little stability in a world of chaos…

Mum’s are just the best.


  • 1 x red onion, finely chopped
  • 1 x garlic clove, crushed
  • 1 x red pepper, sliced
  • 1 x orange pepper, sliced
  • 1 x 150g tin sweetcorn
  • 1 x 400g tin kidney beans
  • 1 x 400g tin cannellini beans
  • 1 x 400g tin chopped tomatoes
  • 1-2 sweet potatoes, peeled and finely sliced
  • 1 x tsp paprika
  • handful of fresh coriander, chopped
  • Cheddar for grating

Fry the onion for several minutes in olive oil. Add the peppers and garlic and cook until softened.

Add the sweetcorn and both tins of beans for a few minutes more before stirring in the chopped tomatoes, paprika and coriander. Bring to the boil and simmer gently whilst preparing the potatoes.

Transfer the bean mixture to an oven-proof dish and top with the sliced sweet potato. Top with grated cheese and bake at 200C for 50 minutes.

I was almost tempted to top this dish with nachos for a crunchy Mexican taste but opted for the healthy choice. I also left out any hint of chilli so as not to upset the kids. I think between them they managed to eat a full portion: Jude ate the sweetcorn and sweet potato, Lucas left the sweetcorn, Mathilde left the sweet potato but ate all the kidney beans…


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