Mexican stack
TM6 TM5 TM31

Mexican stack

4.7 (734 ratings)

Ingredients

  • 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

Nutrition
per 1 portion
Calories
1403.7 kJ / 334.2 kcal
Protein
14.7 g
Carbohydrates
41.8 g
Fat
9.6 g
Saturated Fat
4.3 g
Fibre
9.6 g
Sodium
920.7 mg

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