Mexican Tortilla Stack


Tenina Holder

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



Total Time

1hrs 10mins



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


  • Parmesan cheese icon
    Parmesan cheese150 gcubed
  • Red rice icon
    Red rice150 gcooked
  • Canned black beans icon
    Canned black beans1.2 kgdrained, rinsed
  • Avocado icon
  • 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

  • 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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