Alan's Mexican Tortilla Stack
with Salsa & Sour Cream
When Alan suggested we create a vegetarian tortilla stack, we got right onto it. Not only because he's a nice guy, but because he's our Head of Finance! So, here it is (just in time for pay day) – filled with black beans and veggies coated in our Mexican Fiesta spice blend, plus layers of oozy melted cheese, and topped with salsa and sour cream.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
brown onion
1 unit
carrot
1 tin
sweetcorn
1 tin
black beans
½ sachet
Mexican Fiesta spice blend
1 sachet
tomato paste
6 unit
mini flour tortillas
(Contains Gluten, Soy; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1 unit
cucumber
1 unit
tomato
½ unit
lime
1 packet
sour cream
(Contains Milk;)
Not included in your delivery
tbs
olive oil
½ cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 220°C/200°C fan-forced. Finely chop the brown onion. Grate the carrot (unpeeled). Drain the sweetcorn. Drain and rinse the black beans, then transfer to a medium bowl and roughly mash the beans with a potato masher or fork.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook, stirring, until softened, 5-6 minutes.
SPICY! The spice blend is hot, use less if you're sensitive to heat. Add the Mexican Fiesta spice blend (see ingredients list) to the pan and cook, stirring, until fragrant, 1 minute. Add the sweetcorn, mashed black beans and tomato paste and stir to combine. Add the water, stir to combine and bring to a simmer. Season to taste with salt and pepper. Divide the mixture into equal portions (5 portions for 2 people / 10 portions for 4 people).
Place 1 mini flour tortilla for 2 people / 2 mini flour tortillas for 4 people on an oven tray lined with baking paper. Top the tortilla with 1 portion of the bean mixture and spread evenly. Sprinkle with a little shredded Cheddar cheese (save 1/2 for the top!) and top with another tortilla. Add the next portion of bean mixture, then sprinkle with cheese and top with another tortilla. Repeat until all the tortillas and bean mixture are used up. Sprinkle with the reserved shredded Cheddar cheese. Bake until the cheese is melted and golden, 10-12 minutes.
While the tortilla stack is baking, roughly chop the cucumber and tomato. In a medium bowl, combine a squeeze of lime juice (see ingredients list) with a drizzle of olive oil and a pinch of salt and pepper. Add the cucumber and tomato and stir to coat.
Using a bread knife, cut the tortilla stack into wedges (like a cake!) and divide between plates. Top with sour cream and serve with the tomato-cucumber salsa.
