Vegie Head Mexican Stack

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

Ingredients

• 1 Tsp Olive Oil
• 1 Onion Chopped
• 4 Garlic Cloves Minced
• 1 Can Kidney Beans drained and rinsed (or equivalent, soaked overnight and boiled)
• 1 Can Black Beans drained and rinsed (or equivalent, soaked overnight and boiled)
• 1 Cup Fresh Corn Kernels
• 2 Cups Chopped Tomatoes
• 2 Cups Passata Sauce
• 1 Zucchini Chopped
• 1/2 Tsp Cinnamon
• 2 Tsp Cumin Powder
• 2 Tsp Turmeric
• 1 Tsp Chilli Flakes
• Large Bunch of Baby Spinach
• 5 Slices Mountain Bread
• 2 Cups Creamy Cheezy Sauce (See My lasagne recipe below)
• Tofutti Cream Cheese (Optional)
• Large Handful of Coriander
• Salt & Pepper to Taste

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

• CUISINE: Mexican
• COURSE: Main Meals
• SKILL LEVEL: Moderate