Serves 4 | Cook 15 mins
1 tbsp vegetable oil
1 large yellow pepper, deseeded and cut into chunks
1 large courgette, thickly sliced
1 red onion, cut into wedges
3 cloves garlic, fi nely chopped
½ head of fennel, thinly sliced
1 tsp mild or hot chilli powder
½ tsp ground cumin
½ tsp smoked paprika
1 tbsp chopped fresh oregano or ½ tsp dried oregano
400g can kidney beans, drained and rinsed
380g can artichoke hearts, drained and halved
400g can chopped plum tomatoes
1 tbsp pre-sliced green jalapeños (from a jar), drained (optional) 70g pitted black olives, sliced
100g tortilla chips
180g vegetarian Monterey Jack
cheese, grated
sour cream and sliced iceberg lettuce, to serve
The vegetarian Mexican
1. Place a large saucepan over a medium heat, add the oil and then the pepper, courgette, onion, garlic and
fennel. Mix the vegetables in the hot oil then stir in the chilli powder, cumin, paprika and oregano and cook for 5 minutes.
2. Add the beans, artichokes and tomatoes, stir to combine and bring to a simmer. Cook for a further
5 minutes or until the vegetables are just tender, then transfer into a 30 x 18cm ovenproof dish.
3. Preheat the grill to medium.
4. Scatter the jalapeños, if using, and olives over the vegetables, then top with the tortilla chips and the
grated cheese. Pop under the grill until the cheese is melted and slightly coloured, then serve straight away
with a dollop of sour cream and iceberg lettuce.