Haystacks

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Haystacks

 

 

2 tablespoons (8 tsp) olive oil

1 red onion, finely chopped

2 garlic cloves, crushed

1 red capsicum (bell pepper), finely chopped

1 corn cob, kernels removed

1 teaspoon ground coriander

1 teaspoon ground cumin

1/4 teaspoon hot chilli powder

400 g (14 oz) can red kidney beans, drained, rinsed

230 g (8 oz) packet corn chips

2 cups grated tasty vegan cheese

1/4 iceberg lettuce, shredded

2 medium tomatoes, diced

1 small cucumber, diced

 

 

1. Heat oil in a frying pan over medium heat.

 

2. Add onion, garlic and capsicum (bell pepper). Cook, stirring

occasionally, for 5 minutes or until capsicum (bell pepper) is just

tender.

 

3. Add corn, coriander, cumin, chilli and beans. Reduce heat to low.

Cook for 5 minutes or until corn is tender. Remove from heat. Cover

to keep warm.

 

4. Preheat grill on high. Line 2 baking trays with non-stick baking

paper/parchment. Arrange corn chips in four stacks on trays. Sprinkle

with cheese. Cook under grill for 2 minutes or until cheese is melted

(or heated through if not the melting variety). Remove to plates. Top

with bean mixture, lettuce, tomato and cucumber. Serve.

 

 

Serves 4.