HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconAlan's Mexican Veggie Tortilla Stack
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Alan's Mexican Veggie Tortilla Stack

Alan's Mexican Veggie Tortilla Stack

with Salsa & Sour Cream

Vegetarian
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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 Director 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.

Tags:VeggieSpicy
Allergens:GlutenSoyMilk

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.

Preparation Time40 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

1

brown onion

1

carrot

1 cob

corn

1 tin

black beans

½ sachet

Mexican Fiesta spice blend

(May be present Gluten)

1 sachet

tomato paste

6

mini flour tortillas

(ContainsGluten, SoyMay be present Milk, Soy)

1 packet

shredded Cheddar cheese

(ContainsMilk)

1

cucumber

1

tomato

½

lemon

1 packet

sour cream

(ContainsMilk)

Not included in your delivery

olive oil

½ cup

water

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)3766 kJ
Fat41.4 g
of which saturates19.1 g
Carbohydrate84.3 g
of which sugars25.2 g
Dietary Fibre0 g
Protein35.5 g
Cholesterol0 mg
Sodium1547 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 220ºC/200ºC fan-forced. Finely chop the brown onion. Grate the carrot (unpeeled). Slice the kernels off the corn cob. Drain and rinse the black beans, then transfer to a medium bowl. Roughly mash the beans with a potato masher or fork.

2

In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Cook the onion and carrot, stirring, until softened, 5-6 minutes.

3

SPICY! The spice blend is hot, use less if you're sensitive to heat. Add the Mexican Fiesta spice blend (see ingredients) and cook, stirring, until fragrant, 1 minute. Add the corn, black beans and tomato paste and stir to combine. Add the water, stir to combine and bring to a simmer. Season with salt and pepper. Divide the mixture into equal portions (5 portions for 2 people / 10 portions for 4 people).

4

Place 1 mini flour tortilla on an oven tray lined with baking paper. Top the tortilla with 1 portion of the bean mixture and spread in an even layer. 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 on top, then sprinkle with cheese and top with another tortilla. Repeat until all the tortillas and bean mixture are used up. Sprinkle the remaining shredded Cheddar cheese over the stack and bake until the cheese is melted and golden, 10-12 minutes.

TIP: If making for 4 people, build 2 stacks of tortillas.

5

While the tortilla stack is baking, roughly chop the cucumber and tomato. Cut the lemon into wedges. In a medium bowl, combine a squeeze of lemon juice (see ingredients) with a drizzle of olive oil and season with salt and pepper. Add the cucumber and tomato and stir to coat.

6

Using a serrated knife, cut the tortilla stack into wedges (like a cake!) and divide between plates. Top with sour cream and the tomatocucumber salsa.