Serves
4
Courgette, BlackBean and Tomato Bake
A lovely easy bake. Switch homemade puréed tomatoes for passata to speed up the making time on this dish. Goes well with any type of bean.
Ingredients
- 600g tomatoes, seeds removed, chopped
- 6 cloves garlic, finely chopped/minced
- Small bunch fresh parsley, chopped
- 8 spring onions, chopped
- Juice from 1 lemon
- 1 tbsp cider vinegar
- 2 tbsp olive oil
- 1/2 tsp cayenne pepper
- 1 can black beans, drained
- 600g courgette, thinly sliced
Directions
- Preheat oven to 180°C.
- Pop the tomatoes in a pan and cook for 5 minutes on a medium/high heat.
- Turn the heat off and allow to cool. Once cooled, peel off the skin and blend to a pulp.
- Pop this in a bowl and add the garlic, parsley, onions, lemon juice, vinegar, oil, cayenne pepper and season well with salt and pepper. Mix.
- Add the courgette and beans and mix everything together carefully.
- Add this to a baking dish and cook in the oven for 45 minutes until the top starts to become golden.
- Serve hot or cold.
- Kcal: 200
- Protein: 9.3g
- Fats: 7.7g
- Carbs: 16g
- Fibre: 10g
