Mexican Tortilla Stack with Grated Cheddar Cheese

Our veggie, cheesy tortilla stack comes together so easily, bringing out the true flavours of Mexico in a snap.

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0.0 min
Preheat the oven to 180C.
0.5 min
Cut the limes into wedges. Peel and finely chop the red onion.
3.5 min
Finely chop the pickled jalapenos and red capsicum.
6.0 min
Grate the cheddar cheese and finely chop the fresh coriander.
8.0 min
Place the cheese and the fresh coriander in the fridge.
8.5 min
Heat olive oil in a saucepan over medium high heat.
9.5 min
Add the onion and sautee until softened.
11.0 min
Add the capsicum and sautee until softened.
13.0 min
Add the chopped tomato, red kidney beans and sweet corn.
15.0 min
Stir through the paprika and cumin and season with salt and pepper to taste.
17.0 min
Place a tortilla(s) on the bottom of a baking dish. Spoon some of the beans over the top.
18.0 min
Repeat more layers ending with a layer of beans.
20.0 min
Sprinkle cheese over the top of the stack.
21.0 min
Place in the oven to bake until the cheese has melted and the stack is heated through.
25.0 min
Remove from the oven.
26.0 min
Garnish with coriander and a squeeze of lime.