Mexican stack

Mexican stack

4.7 804 ratings

Prep. 20 min

Total 45 min

8 portions

Ingredients

tasty cheese cut into pieces (3 cm)
150 g
spring onions/shallots trimmed and cut into quarters
2
fresh flat-leaf parsley leaves only
3 sprigs
garlic cloves
4
brown onion (approx. 150 g), cut into halves
1
fresh chillies deseeded if preferred
1 - 2
olive oil
1 tbsp
red capsicum (approx. 220 g), deseeded and cut into pieces
1
zucchini (approx. 325 g), cut into pieces
1
fresh sweet corn kernels (see Tips)
200 g
canned kidney beans rinsed and drained (approx. 250 g after draining)
400 g
tomato paste
70 g
canned tomatoes
400 g
ground cumin
2 tsp
ground coriander
2 tsp
ground paprika
2 tsp
raw sugar
2 tsp
sea salt to taste
½ - 1 tsp
ground black pepper to taste
½ - 1 tsp
Lebanese flat bread
6
sour cream to serve

Difficulty

easy

Nutrition per 1 portion

Sodium 920.7 mg

Protein 14.7 g

Calories 1403.7 kJ / 334.2 kcal

Fat 9.6 g

Fibre 9.6 g

Saturated Fat 4.3 g

Carbohydrates 41.8 g

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