Mexican Tortilla Stack

by

Tenina Holder

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

Serves

8

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

recipe-image
    Ingredients

  • Parmesan cheese icon
    Parmesan cheese150 gcubed
  • Red rice icon
    Red rice150 gcooked
  • Canned black beans icon
    Canned black beans1.2 kgdrained, rinsed
  • Avocado icon
    Avocado2crushed
  • Red chili icon
    Red chili½ tablespoonsliced
  • Ricotta cheese icon
    Ricotta cheese200 g
  • Fresh salsa icon
    Fresh salsa850 ml
  • Flour tortilla icon
    Flour tortilla2same size as your tin
  • Flour tortilla icon
    Flour tortilla4
  • Salt icon
    Saltas needed
  • Lime juice icon
    Lime juiceas needed
  • Sour cream icon
    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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