Mexican bean spinach and nacho crumble

PREP: 10 mins
COOK: 25 mins
Skill Level: Easy
mexican bean, spinach and nacho crumble in an oven dish

Nutrition Info (Per Serving)

412 kcal Energy
52g Carbohydrate
14g Protein
16g (of which Sugar)
12g Fat
15g Fibre
1.1g (of which Saturated Fat)
1.2g Salt


1 tbsp vegetable oil

1 Red Onion, chopped 

1 tsp ground cumin

1 tsp chilli powder

400g can red kidney beans, drained and rinsed

400g can cannellini beans, drained and rinsed

1 corn on the cob, kerels removed

250g frozen diced butternut squash

400g can chopped tomatoes

2 tbsp tomato ketchup

260g bag Spinach

100g tortilla chips, roughly crushed


  1. Heat the oil in a large saucepan and fry the Onion for 3-4 minutes, add the spices and then add the beans, corn kernels and squash and fry for 1-2 minutes.
  2. Stir in the tomatoes, with half a can of water and the ketchup. Bring to the boil, cover and simmer for 15 minutes, stirring occasionally. Add the Spinach and stir until wilted. Transfer to a heatproof serving dish, sprinkle with crushed tortilla chips and grill for 1-2 minutes.
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