Mexican Tortilla Stack with Grated Cheddar Cheese

Name: Mexican Tortilla Stack
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: servings
Ingredients: 1.00 Whole Limes; 5.00 Grams Fresh Coriander; 100.00 Grams Chopped Tomatoes; 150.00 Grams Red Kidney Beans; 150.00 Grams Sweetcorn; 1.00 Whole Red Onion; 25.00 Grams Pickled Jalapenos; 1.00 Whole Red Capsicum; 2.00 Small Flour Tortillas; 15.00 Grams Cheddar Cheese; 0.50 Teaspoons Paprika; 0.25 Teaspoons Ground Cumin; 1.00 Tablespoons Olive Oil

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.

by JustCook Team

JustCook Team Recipes

Nutrition Per Serving

Calories 483
Carbs 59.3g
Fat 21.3g
Fibre 16.2g
Protein 19.3g
Sugar 18.4g

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Recipe Steps

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1 step
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.
2 step
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.
3 step
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.
4 step
Bake in the preheated oven for 20 minutes or until the cheese is bubbly and golden.
5 step
Remove from the oven and let it sit for 5 minutes before slicing. Garnish with finely chopped fresh coriander and lime wedges.