Alan's Mexican Veggie 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 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.
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
brown onion
1
carrot
1 cob
corn
1 tin
black beans
½ sachet
Mexican Fiesta spice blend
1 sachet
tomato paste
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 packet
Cheddar cheese
(Contains Milk;)
1
cucumber
1
tomato
½
lemon
1 packet
sour cream
(Contains Milk;)
Not included in your delivery
olive oil
½ cup
water
Nutritional Values
Utensils
Instructions
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.
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.
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).
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.
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.
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.