Chilli Bean Potato Bake for 1


1 small brown potato, peeled and **very finely** sliced

½ small brown onion, peeled and finely sliced

½ can of red kidney beans, washed well and drained

¼ cup rice milk (I use Australian’s Own Organic rice milk)

1 large clove of garlic

½ teaspoon of smoky paprika

pinch of hot dried chilli flakes

3 tablespoons of tomato puree

½ teaspoon of salt

1/4 teaspoon of sugar

# nutritional yeast is a nice addition but don’t worry if you don’t have any.



Preheat your oven to 180%

Heat some oil in pan, brown off the onions, add the garlic and stir for another minute or so.

Add the paprika, chilli flakes, tomato puree, beans, salt and sugar. Stir to combine and bring to the boil. Set aside

Heat a little oil in a separate pan (just enough that it won’t stick) and gently cook the thin slices of potato one side, then turn them and do the other side.

Layer the potato and bean mix. If you have nutritional yeast sprinkle a bit on each layer.

Pour the milk over the top. Put your final layer of potato mix on the top. Glaze the potato on the top with some rice milk. Top that with nutritional yeast if you have some and place your dish into the oven. Cook until the potato is completely cooked, the dish is hot and the top layer of potato has browned. This takes approx 30 mins.

Serves 1 but you can easily increase to serve more. Double for 2 people, triple for 3 etc.


Servings: 1

Time: I haven’t timed this one.

Freezing: Not suitable for freezing

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