Mexican Veggie Tortilla stack
Serves 4
- 1 tbsp extra virgin olive oil
- 1 large brown onion, diced
- 2 carrots, grated
- 1 cup corn, frozen
- 800 g tin black beans, drained and rinsed
- 30 g taco seasoning
- 3 tbsp tomato paste
- 5 flour tortillas
- 1 cup shredded cheese
- 1 cucumber, diced
- 2 tomatoes, diced
- 0.5 cup sour cream
