Mexican stack

Mexican stack

4.7 15 ratings

Prep. 20min

Total 45min

4 portions

Ingredients

tasty cheese cut into pieces (3 cm)
70 g
spring onion/shallot trimmed and cut into quarters
1
fresh flat-leaf parsley leaves only
2 sprigs
garlic clove
2
brown onion (approx. 90 g), cut into halves
½
fresh chilli deseeded if preferred
1
olive oil
1 tbsp
red capsicum (approx. 110 g), deseeded and cut into pieces
½
zucchini (approx. 165 g), cut into pieces
½
fresh sweet corn kernels (see Tips)
100 g
canned kidney beans rinsed and drained (approx. 125 g after draining)
200 g
tomato paste
30 g
canned tomatoes
200 g
ground cumin
1 tsp
ground coriander
1 tsp
ground paprika
1 tsp
raw sugar
1 tsp
sea salt to taste
¼ - ½ tsp
ground black pepper to taste
¼ - ½ tsp
Lebanese flat bread
3
sour cream to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 752.5 mg

Protein 13.4 g

Calories 1363.6 kJ / 325.9 kcal

Fat 11.1 g

Fibre 6.3 g

Saturated Fat 4.1 g

Carbohydrates 45.3 g

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