Main courses · Vegetarian
Mexican stack
Cooking instructions are available on the original Cookidoo® page.
Open on Cookidoo® ↗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
- 30–60 min
- Nutrition
- High fibreUnder 500 kcal
- Rating
- Well rated
- tasty cheese
- 5.3 oz
- 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
- 7.1 oz
- canned kidney beans
- 14 oz
- tomato paste
- 2.5 oz
- canned tomatoes
- 14 oz
- 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
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Sodium
- 920.7 mg
- Protein
- 14.7 g
- Energy
- 1,398.3 kJ
- Calories
- 334.2 kcal
- Fat
- 9.6 g
- Fibre
- 9.6 g
- Saturated fat
- 4.3 g
- Carbohydrates
- 41.8 g