Wednesday, 15 January 2014

Aileen's Vegetarian Beanstack

Jack and the 'Beanstack'
I had made a beanstack for the July Cake and Bake meet, but unfortunately was unable to be there on the day.  I did bring my bake into work with me and managed to raise some money for Marie Curie Cancer Care in the process!

1 1/2 tsp olive oil
1 Spanish onion, finely chopped
2 cloves garlic, finely chopped
2 chillies, deseeded and finely chopped
1 red pepper, deseeded and finely chopped
1 yellow pepper, deseeded and finely chopped
1 green pepper, deseeded and finely chopped
3 carrots, peeled and diced
1 ¼ kg cooked kidney beans
5 large tortillas (make sure they're big enough for the dish you use!)
2 tbsp of Greek yogurt (I use way more than that, the more the better in my book)
50g grated Cheddar
Handful fresh coriander to serve
Salsa Verde to serve
31.5 cm round spring form tin, greased and lined

1.  Preheat oven to 200ºC
2.  Heat oil, sauté onions
3.  Add garlic and chillies and sauté for 1 more minute
4.  Add peppers, carrots and cover.  Leave on low heat for 10 minutes.
5.  When cooked place in large bowl.  Add beans and blend roughly, we don't want beans totally blended.
6.  Season a little more than normal as beans absorb flavour
7.  Place tortilla on base of tin, then 1/3 bean mix, then yogurt
8.  Repeat ending with yogurt
9.  Cover with foil and bake for 25 minutes
10.  Remove, sprinkle with cheese and return to oven uncovered for a final 5-10 minutes
11.  Allow to cool before removing from tin (I may not have waited for it to cool, hence the partial collapse in the photo below, still super tasty though!)



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