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Plated meal

Mexican Tortilla Stack Mexican Tortilla Stack

  • Vegetarian
  • Low Calorie
  • Mexican
  • Contains Dairy

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

Nutrition Per Portion

  • Calories


  • Carbs


  • Fat


  • Fibre


  • Protein


  • Sugar


  • 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.

  • Ingredients


    cut into wedges

    Fresh Coriander

    finely chopped

    Chopped Tomatoes

    Red Kidney Beans


    Red Onion

    finely chopped

    Pickled Jalapenos

    finely chopped

    Red Capsicum

    finely chopped

    Flour Tortillas

    Cheddar Cheese



    Ground Cumin

    Olive Oil

    1 tablespoon per person