Name: Mexican Tortilla Stack
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Ingredients: 150 g cubed Parmesan cheese; 150 g cooked Red rice; 1.2 kg drained, rinsed Canned black beans; 2 crushed Avocado; ½ tablespoon sliced Red chili; 200 g Ricotta cheese; 850 ml Fresh salsa; 2 same size as your tin Flour tortilla; 4 Flour tortilla; as needed Salt; as needed Lime juice; 300 g Sour cream

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Mexican Tortilla Stack

Tenina Holder

Posted January 23, 2020 (Last updated January 12, 2022)

Serves

Total Time

1hrs 10mins

Calories

578

This very simple main meal is perfect for all the family, vegetarians or not. We loved it! And I am pretty sure it will be on regular rotation. YUM

Ingredients

Parmesan cheese150 gcubed
Red rice150 gcooked
Canned black beans1.2 kgdrained, rinsed
Avocado2crushed
Red chili½ tablespoonsliced
Ricotta cheese200 g
Fresh salsa850 ml
Flour tortilla2same size as your tin
Flour tortilla4
Saltas needed
Lime juiceas needed
Sour cream300 g

Method

1. Pre-heat oven - 180°C
2. Grease a springform tin that fits the circumference of the tortillas you use
3. Add parmesan cheese to the TM5 bowl
4. Blitz with MC in place 10 sec, speed 10
5. Then add ricotta cheese to the cheese mixture
6. Blitz with MC in place 8 sec, speed 6
7. To assemble the tortilla stack place some of the cheese mix at the bottom of the tin
8. Top with a tortilla followed by salsa, rice, beans and cheese
9. Repeat until the tin is full. On the last tortilla put just salsa and cheese on top
10. Bake - 30 min, 180°C
11. Add avocado, salt and lime juice to a clean small bowl and mix
12. Remove outer rim of the springform pan and take out the tortilla stack
13. Serve with smashed avocado and sour cream. Garnish with sliced red chillies if desired

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