Mexican stack

4.7 (734 valutazioni )

Registrati gratis

Difficoltà facile

Tempo di preparazione 20min

Tempo totale 45min

Porzioni 8 portions

Ingredienti

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

Valori nutritivi: per 1 portion
Calorie: 1403.7 kJ / 334.2 kcal
Proteine: 14.7 g
Carboidrati: 41.8 g
Grassi: 9.6 g
Grassi saturi: 4.3 g
Fibre: 9.6 g
Sodio: 920.7 mg

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