Mexican Tortilla Stack
Make on Fresco
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
When you need something the entire gang can eat, vegetarian or not, this is that dish. It is very simple to make, can feed a bus load of hungry peeps if you wish and is easy to increase or decrease volume wise. Whip up the green salad, and dinner (or lunch) is served! Enjoy.
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Need
- 150 Grams parmesan cheese cubed
- 500 Grams Fresh Ricotta Cheese Recipe
- 6 Tortillas (use tortillas that are the same size as your spring form tin)
- 1 Batch Spicy Mexican Salsa
- 150 Grams red rice steamed
- 1 x 400g Tin black beans drained and rinsed
- 2 avocado smashed with salt and lime juice
- 300 Grams sour cream
- 1 red chilli sliced
Do
- 1
Preheat oven to 180°C. Grease a springform tin that fits the circumference of the tortillas you use.
- 2
Place parmesan into the Thermomix bowl and mill 10 sec/speed 10 Add ricotta and combine 8 sec/speed 6.
- 3
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.
- 4
Bake for 30-35 minutes.
- 5
Serve with smashed avocado and sour cream. Garnish with sliced red chillies if desired.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
