One-Pot Potato Bake

3 steps

Prep:15minCook:1h 20min

Updated at: Fri, 31 May 2024 23:01:08 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories333.7 kcal (17%)

Total Fat14.8 g (21%)

Carbs40.1 g (15%)

Sugars7.7 g (9%)

Protein12.4 g (25%)

Sodium671.2 mg (34%)

Fiber6.9 g (25%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

3potatoes

fairly large, cut into bitesize pieces

2 Tbspoil

1bell pepper

I used red, cut into bitesize pieces~ 8 medium mushrooms, quartered

1zucchini

cut into bitesize pieces

400gkidney beans

tin, drained, or ~ 1 1/4 cups, when drained

400gchopped tomatoes

tin

2 tspsmoked paprika

1 tspground cumin

1 tsphot chilli powder

salt

black pepper

75gcheddar cheese

grated

Fresh coriander

cilantro, to serve, optional

Instructions

Step 1

Toss the diced potatoes in a dash of oil, and spread them out in a large casserole dish or baking dish. Roast at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, tossing halfway, or until mostly cooked and starting to crisp up.

Step 2

Add all of the vegetables to the dish, along with the kidney beans, tinned tomatoes, and spices. Season generously, and mix to combine. Return to the oven for a further 30 minutes, until the vegetables are soft and the tomatoes have formed a rich sauce.

Step 3

Top with the grated cheese, and bake for 15 more minutes, until the cheese has melted. Serve topped with fresh coriander if desired.