This one of my favorite things to make. It’s delicious healthy and easy . I first discovered this recipe through the amazing Nigella. She is a wonder and although her recipes can tend to be a little ahem … indulgent this is not.
I have added a few of my own touches as well and It’s even better the next day ! One of the key ingredients is goats cheese chedder , you can also use Sheep .The more aged the better. This is a stong and full flavored cheese but not overpowering, perfect also with a class of wine, if you so desire !! You can you use normal chedder , but the result won’t be as fabulous or tasty . I also use a mixture of organic black beans and kidney beans to mix it up a bit .
It’s so exciting as mexican has really taken off in Melbourne with so many new incredible mexican restaurants opening stayed tuned as I will be doing reviews on some of them and highlighting recipes from each .
Lets get started…
1 bunch fresh Corriander shopped ( half for sauce and half for Avocado salsa)
1 red Capscicum chopped and cubed
( you can finely put them them in a food processor as well for a less chunkey sauce )
1 yellow Capsicum chopped and cubed
1 large red chilli (mild) finely chopped and seeded
1 spanish (red) onion finely chopped
2 cloves garlic finely chopped
450g cooked organic black beans ( soaked overnight)
2 tins (450g) corn drained
250g kidney beans drained
2x tins chopped tomato
1 tblspoon tomato paste
2 tspoon garlic salt http://www.gewurzhaus.com.au/garlic_salt
1/2 tspoon bush tomato http://www.gewurzhaus.com.au/bush_tomato_ground
1/2 tspoon smoked paprika http://www.gewurzhaus.com.au/paprika_smoked
1/2 chilli Jalapeno (ground ) opitional for more spice !http://www.gewurzhaus.com.au/chilli_jalapeno_ground
2-3 cups of goats/sheep cheese chedder grated
6-8 tortillas ( wholemeal) there is also a gluten free option.
2 ripe Avocado
2 limes juiced
2 tspoon Guacamole spice
1 cup chopped corriander
Heat large skillet with olive oil.
Add onion , garlic and chilli .
add garlic salt and cook on medium for approx 10 min.
Add capsicum , bush tomato and parika and cook until soft.
add 2 tins tomato and
2 tins water ( just use cans as a measuring source) and tomato paste.
If you want more spice you can add ground Jalapeno.
cook for approx 30-40 min on medium. add chopped corriander also use bottom with roots as it adds more flavor.
Put beans and corn into a large bowl , add almost all the cheese but leave enough to cover top of the dish. Mix well. You can also add fresh corrander chopped if you like.
Now you can use a round deep baking dish or a large rectangle one. I have used my well used and loved rectangle one , laying 2 to a layer.
Layer bottom of tray with 21/2 scoops os bean mixture. Add 21/2 cups of sauce ( enough to cover ) then lay 2 tortilas. Repeat process , keeping enough sauce to put on top on lasagna with rest of cheese. Bake for 40-45 min .
Put advocado in a bowl add lime , jalapinos and chopped corriander . Sprinkle with Guacamole spice and mix well.
When cooked take out and let in rest for 10 min . Cut into sections and serve with Avocado salsa, enjoy !