Spicy (or not so spicy!) Mexican vegetarian casserole

Once a week, the boy goes to tafe, so I am left to cook for one. While most weeks, I revel in eating eggs on toast as a crazy nothing-dinner, this wee I decided to attempt an old favourite – the one-pot wonder.

This is one of those great things where you can just chuck everything in a pot, whack it in the oven and enjoy it later.

I chose the vegies we had already, but you could add just about anything to this and it would work. 

In a big casserole dish I put:

1 onion, diced

1 red capsicum, cut into chunks

Half a big sweet potato, cut into chunks

2 carrots, cut into chunks

1 red chilli, diced

1 can Mexican beans

1 can tinned diced tomatoes

1 cup chicken stock

Dried or fresh herbs – basil, parsley, oregano, cumin

Pepper

Chuck it in the oven for about an hour. Depending on how big the chunks are, it might take longer.

I served mine with brown rice, and gave the boy a side serve of it with brown rice and sausages.