Vegie Head Mexican Stack

  • YIELD: Serves 4 (4 Servings)
  • PREP: 5 mins
  • COOK: 50 mins
  • READY IN: 55 mins



  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

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