Mexican stack

Mexican stack

4.7 819 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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Stack up the savings 117 Recipes
Australia and New Zealand

The Basic Cookbook 120 Recipes
Australia and New Zealand

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

Your Cookidoo® Veggie Lover 10 Recipes
Australia and New Zealand

You might also like...

Show all

Hearty lentil chilli

50 min

Bang bang broccoli

3 h 25 min

Nachos with beans and cashew sour cream

50 min

Rich mushroom stew with buttermilk dumplings

45 min

Pierogi (Cheese dumplings)

1 h 30 min

No-waste veggie bolognese (TM6)

3 h

Avial (vegetables in yoghurt)

30 min

Falafel with beetroot hommus

20 min

Vietnamese jackfruit rice paper rolls

1 h

Mushroom croustade

1 h 35 min

Pierogi with blueberries

No ratings

Leek and cheese tart

1 h 15 min

Show all