Slimming World - Mexican Bean Bake

Serves 2
Ready in 50 minutes

Syns - Extra Easy Free* - Green Free*
*add 6 syns if not using the Cheddar as a healthy extra


1 small red onion, cut into thin wedges
2 garlic cloves, finely chopped
1 yellow pepper, deseeded and cut into bite-sized pieces
1 small fennel bulb, halved lengthways and thinly sliced
1 courgette, thickly sliced
100g cherry tomatoes, halved
Fry Light
Salt and freshly ground black pepper
1 tsp dried oregano
1 tsp paprika
1 tsp ground cumin
100g passata with onions and garlic
395g can red kidney beans in chilli sauce
50g quark
30ml vegetable stock
60g mild cheddar, grated
A small handful of fresh oregano, roughly chopped , to garnish


1. Preheat oven to 200c/gas 6. Put the onion, garlic, pepper, fennel, courgette and cherry tomatoes in a deep ovenproof dish. Season and spray with Fry light. Sprinkle over the oregano, paprika and cumin and roast for 15 minutes.

2. Stir in the passata and red kidney eans and cook for a further 10 minutes.

3. Put the quark and stock in a food processor and blend until smooth. Remove the vegetables from the oven and drizzle over the quark mixture. Sprinkle the cheddar on top and bake for a further 10-15 minutes, or until golden and bubbling. Garnish with the oregano.