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.

Recipe Creator

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

Recipe Steps

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step 1

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.
step 2

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.
step 3

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.
step 4

Bake in the preheated oven for 20 minutes or until the cheese is bubbly and golden.
step 5

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