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Alan's Mexican Veggie Tortilla VIEW OUR PLANS

Stack
with Salsa & Sour Cream

VEGETARIAN

When Alan suggested we create a vegetarian tortilla stack, we got right onto it. Not only because he's a nice Preparation Time 40 minutes
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 Cooking difficulty Easy
salsa and sour cream.

Tags: Veggie

Allergens: Gluten • Milk

Always refer to the product label for the most accurate ingredient and allergen information.

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1 of 5 complete

Ingredients serving amount 2 4

1 unit 1 unit
brown onion carrot

1 tin 1 tin
sweetcorn black beans

½ sachet 1 sachet
Nutritional Values per serving
Mexican Fiesta spice blend tomato paste
(May be present Gluten)
Energy (kJ) 3747 kJ

6 unit 1 packet Fat 41.8 g

mini flour tortillas shredded Cheddar cheese
of which saturates 19.1 g
(Contains Gluten May be present Soy) (Contains Milk)
Carbohydrate 82.7 g
1 unit 1 unit
of which sugars 24.5 g
cucumber tomato

Protein 35.3 g

½ unit 1 packet Sodium 1689 mg

lemon sour cream
(Contains Milk) The average adult daily energy intake is 8700
kJ

Not included in your delivery

tbs ½ cup
olive oil water

Utensils
• Baking Paper • Baking Tray • Large Non-Stick Pan

Instructions
Preheat the oven to 220ºC/200ºC fan-forced. Finely chop the brown onion. Grate the carrot
1 (unpeeled). Drain the sweetcorn. Drain and rinse the black beans. Transfer to a medium bowl and
roughly mash 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
2 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
3 blend (see ingredients list) and cook, stirring, until fragrant, 1 minute. Add the sweetcorn, 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 on an oven tray lined with baking paper. Top the tortilla with 1 portion of
4 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 top and 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,
5 combine a squeeze of lemon 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
6 with sour cream and tomato-cucumber salsa.

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