Vegie Head Vegie Head Mexican Stack.... - Vegie Head

Pinterest

Vegie Head Mexican Stack

mexistack

By Adele McConnell Published: May 26, 2013

  • Yield: Serves 4 (4 Servings)
  • Prep: 5 mins
  • Cook: 50 mins
  • Ready In: 55 mins

Ingredients

Instructions

  1. Heat oil and sauté onions and garlic until soft
  2. Add kidney beans, tomatoes, zucchini, and spices and stir to coat
  3. Pour in a small amount of water to cover the beans and vegetables and bring to the boil
  4. Reduce to a simmer, and cook for 15 to 20 minutes
  5. Using a stick blender, lightly pulse the beans (you dont want to make a puree)
  6. Add black beans and corn and simmer for a further 5 minutes
  7. Add salt and pepper to taste, coriander and spinach leaves
  8. Layer the Mountain Bread in a heatproof dish and top with bean mix and a dollop of the creamy sauce/Tofutti if using
  9. Keep layering and top with more creamy sauce
  10. Bake for 20 minutes at 180 degrees

Comments

comments

Member Login