Feast your eyes on this colourful Mexican snack. And don’t skimp on the crunchy corn chips!
3 red capsicums, halved lengthways
500g tomato, onion and garlic pasta sauce
2 Tbsp extra virgin olive oil
1 brown onion, finely diced
2 cloves garlic, minced
2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground chilli
1 tsp dried oregano
1/2 bunch coriander, leaves picked, stalks washed and finely chopped
400g can brown lentils, drained, rinsed
400g can red kidney beans, drained, rinsed
400g can chopped tomatoes
125ml vegetable stock
200g sweet potato, peeled, diced into 1cm cubes
Sea-salt flakes and freshly ground black pepper, to season
1/2 cup shredded tasty cheese
12 slices sourdough, toasted
Sour cream, to serve
Diced avocado, to serve
Corn chips, to serve
Using a teaspoon, remove and discard seeds and white membrane from inside capsicums. Pour pasta sauce into base of a large roasting pan, then arrange capsicum halves, cut-side up, in sauce.
Heat oil in a large heavy-based saucepan over a medium heat. Add onion and garlic and cook for 2 minutes. Add cumin, cinnamon, chilli, oregano and coriander stalks and cook, stirring, for 1 minute or until fragrant. Add lentils, beans, tomatoes and stock and bring to the boil. Stir in sweet potato. Remove pan from heat and season.
Preheat oven to 140C. Spoon hot mixture into capsicums. Cover roasting pan with baking paper then tightly with foil and roast for 2 hours 30 minutes. Remove foil and baking paper and scatter cheese over capsicums. Increase oven to 250°C and roast for a further 5 minutes or until cheese has melted. Serve each capsicum on 2 sourdough slices topped with sour cream, avocado, corn chips and coriander leaves.