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Main courses · Vegetarian

Mexican stack

★ 4.7807 ratings

You can use thawed frozen corn kernels instead of fresh corn kernels in this recipe.

TM31TM5TM6TM7

Details

Difficulty
Easy
Prep
20 min
Active
20 min
Cook
45 min
Total
45 min
Yield
8 portions

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Category
Main coursesVegetarian
Time
Medium
Nutrition
High fibreUnder 500 kcal
Difficulty
Easy
Rating
Proven favourite

Ingredients

MetricUS
tasty cheese
150 g
spring onions/shallots
2
fresh flat-leaf parsley
3 sprigs
garlic
4 cloves
brown onion
1
fresh chillies
1–2
olive oil
1 tbsp
red capsicum
1
zucchini
1
fresh sweet corn kernels
200 g
canned kidney beans
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
0.5–1 tsp
ground black pepper
0.5–1 tsp
Lebanese flat bread
6
sour cream
sour cream

Nutritionper portion

Nutrition values

Recipe total uses the original yield. Choose Custom to change portions.

Protein
14.7 g
Energy
1,398.3 kJ
Calories
334.2 kcal
Fat
9.6 g
Fibre
9.6 g
Carbohydrates
41.8 g

From the original recipe

Categories
Main dishes - vegetarian
Dish types
Vegetarian
Meal types
Main Course
Dietary
Vegetarian, Nut Free
Health
High Fiber
Cuisines
Mexican
Occasions
Party
Seasons
Autumn, Winter
Equipment
baking paper, bowl, casserole dish, oven
Collections
Stack up the savings, The Basic Cookbook, Vegetarian Kitchen, Your Cookidoo® Veggie Lover
Original tags
vegetarian, nut free, Mexican, autumn, winter, everyday, party, Easy

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