Special Diet

Corn and Bean Tortilla Stack

cook 30 mins
  • 2 red peppers, deseeded and chopped
  • 2 tablespoons olive oil
  • 1 x 400 g (13 oz) can chopped tomatoes
  • 2 x 400 g (13 oz) cans kidney beans, drained
  • 2 x 200 g (7 oz) cans sweetcorn, drained
  • 1/2 teaspoon chilli powder
  • 4 large corn tortillas
  • 200g (7 oz) Cheddar cheese, grated
  • 1 tablespoon finely chopped coriander leaves, to garnish
  • soured cream (optional)
  • 1 avocado, peeled, stoned and sliced (optional)
  • Place the chopped peppers and olive oil in a large pan, cover and cook gently for 5 minutes. Add the tomatoes, beans, sweetcorn and chilli powder. Bring to the boil and simmer, uncovered, for 7–8 minutes until the mixture is quite thick.
  • Place 1 tortilla on a baking sheet. Top with one-third of the bean mixture and one-quarter of the cheese. Repeat this twice to make 3 layers and then place the final tortilla on top. Sprinkle with the remaining cheese and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes.
  • Garnish with the chopped coriander leaves and serve with avocado and soured cream, if desired.
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