Turn up the heat with this Mexican bean dish with mushrooms and mild chilli.


  • 2 tablespoons olive oil
  • 150g large flat mushrooms, chopped
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 4 banana chillies, cut in half lengthways, deseeded (see note)
  • 200g jar hot taco sauce
  • 435g can refried beans with chilli
  • 2 cups grated tasty cheese


  1. Preheat barbecue on medium. Lightly grease barbecue plate.
  2. Heat oil in a frying pan over medium heat. Add mushrooms, onion, garlic and salt and pepper. Cook for 5 minutes or until soft.
  3. Spoon mushroom mixture into chilli cavities. Spoon taco sauce and beans over mushroom mixture. Sprinkle with cheese.
  4. Place, cut side up, on barbecue and cook for 8 minutes or until tender and warmed through. Serve with chargrilled meat.