Ali Leonard shares her bean and tortilla bake recipe

In the Kitchen

"This went down a treat for 'Meatless Monday'. Lots of flavour and I reckon it could be something you prep the day before and finish in the oven the next night and for us there was loads left for lunch the next day." - Ali Leonard.


  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 2 x 400gm cans whole peeled tomatoes
  • 2 x 400gm cans Baked Beans 
  • 1 green capsicum, deseeded, finely chopped
  • 1 red capsicum, deseeded, finely chopped
  • 250g (2 cups) coarsely grated cheese
  • about 1/2 cup of sour cream
  • 6 x 20cm flour tortillas
  • Coriander sprigs, to serve
  • Salad leaves, to serve {maybe some tomato ?) 
  • Lime wedges, to serve

For the guacamole:

  • 2 avocados, halved
  • 1/2 red onion, finely chopped
  • Fresh coriander (leave it out if you don't like it) 
  • 1 lime, juiced


  1. Line up all the ingredients so everything is chopped and ready to go 
  2. Preheat oven to 200C/180C fan forced. Heat the oil in a large pan over medium-low heat. Add the onion and cook, stirring,  until soft. Add the garlic, cumin and paprika. Cook for about a 1 minute. Add the tomatoes and 1 can of the  baked beans. Use a potato masher to roughly mash then stir in the remaining baked beans.
  3. Increase heat to bring to the boil and  then reduce heat  and simmer for 15 minutes or until the mixture thickens slightly. Add the chopped capsicum and stir until well combined. Simmer for a further 2 minutes or until capsicum softens slightly. Remove from heat and set aside to cool slightly.
  4. Add half the cheese to the mixture and stir to combine. Spread one-quarter of the baked bean mixture over the base of a 4cm deep, 18 x 21cm ovenproof dish. Spread 2 tbs sour cream over 2 of the tortillas then cut each tortilla in half. Place on top of the bean mixture, sour cream-side up, with the cut edges of tortillas along the sides of dish to cover the surface. Repeat layering with remaining bean mixture, tortillas and sour cream, finishing with a layer of bean mixture. Sprinkle with the remaining cheese. Bake for 25-30 minutes or until cheese is golden and melted. Set aside for 10 minutes to cool slightly.
  5. Make the guacamole using a fork to mash the avocado in a bowl. Add the red onion and lime juice.and fresh coriander if using )  Stir to combine. Season well with salt.
  6. Slice the tortilla bake and transfer to serving plates.Serve with the guacamole (on the side or on top) and coriander sprigs.If you fancy ,serve with salad leaves and lime wedges.