Alan's Mexican Veggie Tortilla Stack
with Tomato, Cucumber & Jalapeño Salsa
- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Soy
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 a refreshing salsa and a dollop of sour cream.
Ingredients
1
brown onion
1
carrot
1 cob
corn
1 tin
black beans
1 packet
tomato paste
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1
tomato
1
cucumber
1 packet
pickled jalapeños
1 packet
Light Sour Cream
(Contains: Milk)
1 sachet
Mexican Fiesta spice blend
1 packet
Cheddar cheese
(Contains: Milk)
Not included in your delivery
1
olive oil
½ cup
water
1 drizzle
white wine vinegar
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Finely chop brown onion. Grate carrot. Slice kernels off corn cob. • Drain and rinse black beans.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook onion and carrot, stirring, until softened, 5-6 minutes.
• SPICY! You may find the spice blend hot. Add less if you're sensitive to heat. Add corn and black beans and cook, stirring, until softened, 2-3 minutes. Add Mexican Fiesta spice blend and tomato paste and cook until fragrant, 1-2 minutes. • Stir in the water, then simmer until slightly thickened, 1-2 minutes. Season with salt and pepper. Divide mixture into equal portions (5 portions for 2 people / 10 portions for 4 people).
• Place one mini flourtortilla on an oven tray. Top with one portion of the bean mixture and spread in an even layer. Sprinkle with a little shredded Cheddar cheese (save 1/2 for the top!), then 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 tortillas and bean mixture are used up. • Sprinkle remaining shredded Cheddar cheese over the top. Bake until cheese is melted and golden, 10-12 minutes.
TIP: If making for 4 people, build two stacks.
• While the stack is baking, roughly chop tomato, cucumber and pickled jalapeños (if using). • In a medium bowl, combine a drizzle of white wine vinegar and olive oil. Season, then add cucumber, tomato and jalapeños. Toss to coat.
• Using a bread knife, cut tortilla stack into wedges (like a cake!) and divide between plates. • Top with light sour cream. Serve with tomato, cucumber and jalapeño salsa. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Packed with bold Mexican flavours, the spice blend and pickled jalapeños deliver a satisfying heat that won over even dedicated meat-eaters.
- Ease of prep: Most found it quick and straightforward to put together, though cutting corn from the cob and building the stack added a little extra time.
- Suggestions: Extra cheese is a popular addition, and some stirred in beef or pork mince for a heartier result. A few recommended adding avocado or guacamole on the side, toasting the tortillas lightly first, or adding a splash more water to keep the filling from drying out. Greasing the baking paper can help prevent the bottom tortilla from sticking.
- Leftovers: The generous portions meant plenty left over, and some froze the extra bean mix successfully for later use.
- Portions: Serves are very generous, with several households noting enough for lunch the next day or an additional serving.
- Heat level: The jalapeños caught some off guard as being hotter than expected, so those cooking for kids may prefer to leave them out or serve the salsa separately.
- Salsa: A few found the salsa a little plain and suggested adding extra vegetables, fresh coriander, or a squeeze of lemon juice to lift it.
