Vegetarian Rolls


  • 1 tbsp
  • 1 medium (150g)
    onion, chopped
  • 2 medium (240g)
    zucchini, chopped
  • 90g
    button mushrooms, sliced
  • 1 can (400g)
    diced tomatoes
  • 1 pkt
  • 1 tsp
  • 1 can (310g)
    red kidney beans, rinsed and drained
  • 4
    Lebanese bread, split in half
  • 1 ½ cups (180g)
    light cheddar cheese, grated

How to Cook

Prep Time: 25 minutes | Cooking Time: 15 minutes
  1. Preheat oven to 200°C/180°C fan forced.

  2. Heat oil in a frying pan over medium heat; add onion, cook 1 minute, add zucchini and mushrooms, cook a further 2 minutes. Stir in combined tomatoes, MAGGI Chilli Con Carne Recipe Base and cornflour.

  3. Bring to boil stirring, add kidney beans, return to boil, reduce heat, simmer 5 minutes stirring occasionally.

  4. Remove from heat and divide mixture between 8 Lebanese rounds, roll up and place in a baking pan, top with cheese.

  5. Bake 10-15 minutes, until cheese is melted and golden.