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🍽️ Crispy Mexican Vegetable Gratin with Corn

416 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 2 garlic cloves
• 1 large, red bell pepper
• 4 tbsp chili butter
• 1 can kidney beans (400 g content)
• 2 cans corn kernels (400 g content each)
• 4 eggs
• 3 tbsp flour
• salt
• pepper (from the mill)

Instructions

1. 1. Peel the onion and the garlic.
2. 2. Chop the onion and the garlic very finely.
3. 3. Wash the bell pepper and remove the inside.
4. 4. Cut the bell pepper into small cubes.
5. 5. Heat three tablespoons of chili butter in a pan.
6. 6. Sauté the chopped onion, garlic, and pepper cubes until soft.
7. 7. Drain the beans in a colander.
8. 8. Let the corn drain well as well.
9. 9. Puree the drained corn finely using a hand blender or a food processor.
10. 10. Whisk the eggs in a separate bowl.
11. 11. Stir the corn puree into the egg mixture.
12. 12. Add the pepper cubes to the mixture.
13. 13. Add the drained beans to the mixture.
14. 14. Stir the flour into the entire mixture.
15. 15. Season the mixture with salt and pepper.
16. 16. Grease a baking dish with the remaining chili butter.
17. 17. Pour the vegetable-egg mixture into the prepared dish.
18. 18. Preheat the oven to 200 degrees.
19. 19. Place the dish on the middle rack.
20. 20. Bake the gratin for about 30 to 40 minutes.

Nutrition per serving

• kcal: 416
• Protein: 19 g · Fett/Fat: 20 g · Carbs: 40 g