Mexican Tortilla StackMake on Drop
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.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 150 Grams Parmesan 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 Bean(s) drained and rinsed
- 2 Avocado smashed with salt and lime juice
- 300 Grams Sour Cream
- 1 Red Chillie(s) 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.
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