For the sauce
- 2 tbsp of rapeseed oil
- 1 onion (finely chopped)
- 2 cloves of garlic (finely chopped)
- 1 of each coloured pepper (sliced)
- 1 green chilli (finely chopped)
- 1 tsp chilli powder
- 1 tsp paprika
- 1 small can of sweetcorn
- 1 can of kidney beans
- 1 can of chopped tomatoes
- Salt and pepper
- 6 tortillas
- 300g grated Mexicana® cheese
- Guacamole and sour cream
Pre-heat the oven to 180c.
In a pan add the oil and soften the onion and garlic over a medium heat. Now add the pepper, green chilli and spices. Mix well and cook for 5 minutes.
Add the sweetcorn, kidney beans, chopped tomato and the salt and pepper. Cook for a further five minutes. Get an ovenproof dish and put some of the sauce in the bottom, then add 2 tortillas on top of the sauce. Sprinkle on some grated Mexicana® cheese, add some more sauce, 2 more tortillas and so on. Add any of the remaining grated Mexicana® cheese on top and cook in the oven for 25 minutes.
Serve from the oven with a spoonful of sour cream and guacamole on top.
This is a well-loved recipe for a mid-week family meal and you can add any vegetables you like. This also freezes very well.
We’re using tortillas in place of lasagne sheets for an added Mexican twist.
ENJOY A SPICY TASTE ADVENTURE!
Mexicana® Extra Hot