Cook time is 30minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 2 red capsicums, deseeded and chopped
- 2tablespoons olive oil
- 400grams can chopped tomatoes
- 800grams cans kidney beans, drained
- 400grams cans sweetcorn, drained
- 1/2teaspoons chilli powder
- 4 large corn tortillas
- 200grams Cheddar cheese, grated
- 1tablespoons coriander leaves, finely chopped (to garnish)
- 1 avocado, peeled, stoned and sliced (to Serve)
- 1 soured cream (to Serve, optional)
Nutrition per serving
4720kJ
Protein
40.8grams
Sugars
15.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Place the chopped capsicums 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.
Step 2 of 3
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 for 15 minutes.
Step 3 of 3
Garnish with the chopped coriander leaves and serve with avocado and soured cream, if desired.
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