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Mexican Tortilla stack

About the Recipe


Step 1

  • 1 large diced onion

  • 2 cans of drained and rinsed kidney beans

  • 2 medium carrots, grated

  • 1-2 cups mushrooms - diced

  • 400g can be chopped tomatoes

  • 2 Tbsp chipotle sauce

  • 1 teaspoon each ground coriander, ground cumin, and smoked paprika

  • spray oil

  • 4- 5 large wholemeal tortilla wraps

  • 1 cup light sour cream

  • 1 cup grated cheese

Serve with:

  • Side salad (greens and olive oil dressing) or steamed broccoli


Step 1

Heat a non-stick frying pan over medium-high heat.

Step 2

Add the onions and cook, stirring, for a few min, then add 1 tablespoon of water and cook for 5 min or until the onion is soft and translucent and the water has evaporated.

Step 3

Add the kidney beans, carrots, capsicum, kidney beans, tomatoes, and spices, stirring well to combine. Reduce the heat to medium and simmer for 10–15 min or until the sauce has thickened.

Step 4

Heat the oven to 190°C/fan and lightly spray a 25cm round baking dish with oil (or use a small square dish).

Step 5

Put 1 tortilla on the base of the dish, add 1-2 Tbsp sour cream and spread this over the tortilla, then spoon over some of the bean mixture.

Step 6

Continue layering up the remaining tortillas, sour cream, and bean mixture, finishing the stack with a tortilla.

Step 7

Spread remaining sour cream and sprinkle grated cheese over the top tortilla.

Step 8

Bake for 30–40 min or until the cheese is melted and golden brown. Cut into wedges and serve with a side salad or steamed broccoli.

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