Mexican Tortilla Stack
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 10mins
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- Serves
- 8
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- 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
Inspired by: https://tenina.com/recipes/mexican-tortilla-stackrecipe updated 12 Jan. 2022
Ingredients
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- Parmesan cheese
- 150 g
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- Red rice
- 150 g
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- Canned black beans
- 1.2 kg
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- Red chili
- ½ tablespoon
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- Avocado
- 2
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- Ricotta cheese
- 200 g
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- Fresh salsa
- 850 ml
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- Flour tortilla
- 6
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- Sour cream
- 300 g
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- Salt
- as needed
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- Lime juice
- as needed
Tools
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Oven
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TM5
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Small bowl
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Springform pan - 9 x 2.5"
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Tm5 bowl
Step preview
- Pre-heat oven - 180°C
- Grease a springform tin that fits the circumference of the tortillas you use
- Add parmesan cheese to the TM5 bowl
- Blitz with MC in place 10 sec, speed 10
- Then add ricotta cheese to the cheese mixture
- Blitz with MC in place 8 sec, speed 6
- To assemble the tortilla stack place some of the cheese mix at the bottom of the tin
- Top with a tortilla followed by salsa, rice, beans and cheese
- Repeat until the tin is full. On the last tortilla put just salsa and cheese on top
- Bake - 30 min, 180°C
- Add avocado, salt and lime juice to a clean small bowl and mix
- Remove outer rim of the springform pan and take out the tortilla stack
- Serve with smashed avocado and sour cream. Garnish with sliced red chillies if desired