Mexican Tortilla Stack with Grated Cheddar Cheese

Preheat the oven to 180 degrees. In a skillet, heat olive oil over medium heat. Add finely chopped red onion and cook until soft and translucent, about 5 minutes.

To the skillet, add chopped tomatoes, red kidney beans, sweetcorn, finely chopped red capsicum, and finely chopped pickled jalapenos. Season with paprika and ground cumin. Stir well and cook for another 5 minutes.

Grease a baking dish lightly with olive oil. Place one flour tortilla at the bottom. Spread a portion of the vegetable and bean mixture over the tortilla, then sprinkle grated cheddar cheese on top. Repeat the layers, ending with a tortilla and a final layer of cheese.

Bake in the preheated oven for 20 minutes or until the cheese is bubbly and golden.

Remove from the oven and let it sit for 5 minutes before slicing. Garnish with finely chopped fresh coriander and lime wedges.