Mexican Tortilla Stack Mexican Tortilla Stack

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

Nutrition Per Portion

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.