Cheese on top of a stew? Weird. But this is a Mexican-inspired stew and Mexicans put cheese on top of everything, don’t they? Mexican restaurants do anyway which, apart from the silly moustaches which I believe are compulsory to grow, would be a good reason to move to Mexico.
If, however, you have no immediate plans to move to Mexico, you could make this stew instead.
Slow Cooked Bean, Potato & Cheese Stew (serves 4)
(taken from The Skinny Slow Cooker Vegetarian Recipe Book)
1 400g tin sweetcorn
1 400g tin mixed beans
1 red pepper, chopped
1 large onion, chopped
1 tsp each cumin and coriander
75g grated cheddar cheese
150g potatoes, diced
1/2 tsp cayenne pepper
Juice of one lemon
salt and pepper to taste
Add all the ingredients to the slow cooker except the cheese. Combine well, then sprinkle the cheese on top. Season, cover and cook on low for 5-6 hours or on high for 3-4 hours.
Serve with flat bread/pitta bread and sour cream.