Mexican Tortilla StackMake on Fresco
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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- 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
Preheat oven to 180°C. Grease a springform tin that fits the circumference of the tortillas you use.
Place parmesan into the Thermomix bowl and mill 10 sec/speed 10 Add ricotta and combine 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 for 30-35 minutes.
Serve with smashed avocado and sour cream. Garnish with sliced red chillies if desired.