Tortilla Stack

Cook Time 30 minutes

Servings 4

Ingredients

4 slices wholemeal mountain bread

50g shredded tasty cheese

10g sliced shallots, to garnish

For the chickpea & tomato mix:

250g vine ripened tomatoes, rough diced into 2cm chunks

40g shallots, finely sliced

150g lite sour cream

160g tinned chickpeas, drained and rinsed

For the red bean mix

370g mild Mexican salsa

50g tomato paste

210g red capsicum, deseeded and 1cm diced

½ teaspoon Mexican chilli powder

½ teaspoon ground cumin

300g tinned kidney beans, drained & rinsed; then roughly chopped

Method

In a large mixing bowl, thoroughly mix the ingredients required for the chickpea & tomato mix together.

In another large mixing bowl, thoroughly mix the ingredients for the red bean mix together.

Pre-heat oven to 180°c. Then in a 30 cm x 30cm non-stick oven safe dish, layer the stack in the following order:

Bread layer, a third of the red bean mix, bread layer, another third of the red bean mix, bread layer, all of the chickpea and tomato mix, a final bread layer, and then the remaining red bean mix. Sprinkle with tasty cheese.

Bake in the oven at 180°C for 10 – 12 minutes or until cheese is golden, then portion and serve.