Mexican Tortilla Stack

by

Tenina Holder

POSTED January 23, 2020 (LAST UPDATED October 14, 2020)

Serves

8

Total Time

1hrs 10mins

Calories

4735

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

recipe-image

    INGREDIENTS


  • Parmesan cheese icon
    Parmesan cheese

    150 g (about 1 cup)cubed

  • Red rice icon
    Red rice

    150 g (about ¾ cup)cooked

  • Canned black beans icon
    Canned black beans

    1.2 kg (about 3)drained, rinsed

  • Avocado icon
    Avocado

    2 (about 330 g)crushed

  • Red chili icon
    Red chili

    1 ½ teaspoons (about 5 g)sliced

  • Ricotta cheese icon
    Ricotta cheese

    200 g (about ¾ cup)

  • Flour tortilla icon
    Flour tortilla

    6 (about 348 g)

  • Fresh salsa icon
    Fresh salsa

    850 ml (about 884 g)

  • Salt icon
    Salt

    as needed

  • Lime juice icon
    Lime juice

    as needed

  • Sour cream icon
    Sour cream

    300 g (about 1 ¼ cups)

    METHOD


  • 1. Pre-heat oven - 180°C
  • 2. Grease a clean springform pan
  • 3. Add parmesan cheese to the TM5 bowl
  • 4. Blitz - approx 10 sec, speed 10
  • 5. Then add ricotta cheese to the cheese mixture
  • 6. Blitz - approx 8 sec, speed 6
  • 7. Transfer two spoonfuls cheese mixture to springform pan
  • 8. Add flour tortilla to the springform pan
  • 9. Layer with fresh salsa, red rice and canned black beans
  • 10. Transfer two spoonfuls content of TM5 bowl to springform pan
  • 11. Layer with flour tortilla, fresh salsa, red rice, canned black beans and flour tortilla
  • 12. Layer content of TM5 bowl in springform pan
  • 13. Bake - 30 min, 180°C
  • 14. Add avocado, salt and lime juice to a clean small bowl
  • 15. Mix
  • 16. Remove outer rim of the springform pan and take out the tortilla stack
  • 17. Garnish with sour cream and red chili
  • 18. Serve with the avocado mixture

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