Cook Time 30 minutes
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
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.