Appareils et accessoires
Mexican stack
Prép. 20min
Total 45min
8 portions
Ingrédients
-
tasty cheese cut into pieces (3 cm)150 g
-
spring onions/shallots trimmed and cut into quarters2
-
fresh flat-leaf parsley leaves only3 sprigs
-
garlic cloves4
-
brown onion (approx. 150 g), cut into halves1
-
fresh chillies deseeded if preferred1 - 2
-
olive oil1 tbsp
-
red capsicum (approx. 220 g), deseeded and cut into pieces1
-
zucchini (approx. 325 g), cut into pieces1
-
fresh sweet corn kernels (see Tips)200 g
-
canned kidney beans rinsed and drained (approx. 250 g after draining)400 g
-
tomato paste70 g
-
canned tomatoes400 g
-
ground cumin2 tsp
-
ground coriander2 tsp
-
ground paprika2 tsp
-
raw sugar2 tsp
-
sea salt to taste½ - 1 tsp
-
ground black pepper to taste½ - 1 tsp
-
Lebanese flat bread6
-
sour cream to serve
Niveau
facile
Infos nut. par 1 portion
Sodium
920.7 mg
Protides
14.7 g
Calories
1403.7 kJ /
334.2 kcal
Lipides
9.6 g
Fibre
9.6 g
Graisses saturées
4.3 g
Glucides
41.8 g
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