Mexican Tortilla Stack

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recipe by Tenina Holder

  • Time icon
    Total Time
    1hr 10mins
  • Serves icon
  • Calories icon

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

Inspired by:

recipe updated Jun 8, 2020


  • Parmesan cheese icon
    Parmesan cheese
    150g (about 1 cup)
  • Red rice icon
    Red rice
    150g (about ¾ cup)
  • Canned black beans icon
    Canned black beans
    1200g (about 3)
  • Avocado icon
    2 (330g)
  • Red chili icon
    Red chili
    about ½ tbsp (5g)
  • Ricotta cheese icon
    Ricotta cheese
    200g (about ¾ cup)
  • Flour tortilla icon
    Flour tortilla
    6 (348g)
  • Fresh salsa icon
    Fresh salsa
    3½ cups (about 850g)
  • Salt icon
    as needed
  • Lime juice icon
    Lime juice
    as needed
  • Sour cream icon
    Sour cream
    300ml (1¼ cups)


  • kCook icon TM5
  • kCook icon Small bowl
  • kCook icon Springform pan - 9 x 2.5"
  • kCook icon Tm5 bowl
  • kCook icon Small bowl

Step preview

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