Tortilla Stack
From kjroxx 16 years ago
- 25 minutes to make
- Serves 6
I used to make this all the time - it was a great meal to serve vegetarian friends - but forgot about it. I'm sure it would be really easy to alter the contents to suit your own tastes. I have promised my husband I will make it this weeked so I will try to remember to take pics to add later! Read more (The measurements are off the top of my head so feel free to amend accordingly.) See less
Ingredients
- 2 onions, finely diced shopping list
- 2 zucchinis, finely diced shopping list
- 1 red capsicum, finely diced shopping list
- 2 cloves garlic crushed (to taste) shopping list
- 2 tbspns sambel olek (to taste) shopping list
- 1 can diced tomatoes, drained shopping list
- 1/4 cup vege stock (approx) shopping list
- 1 can red kidney beans, rinsed and drained well shopping list
- salt and pepper shopping list
- 8 tortillas to fit base of pan shopping list
- tasty cheese (as much or as little as you like!) shopping list
- sour cream and avocado to serve shopping list
How to make it
- Preheat oven to 200C and prep round springform cake pan.
- Sautee onions, zucchinis, garlic, sambel olek, tomatoes and vege stock for around 10 mins. (If vege mix seems a little dry add more stock - you want it to be a very chunky, thick sauce and not too watery or it will not set well after baking.)
- Add kidney beans and cook for another few minutes to heat beans through. Add salt and pepper to taste.
- In prepared tin layer tortilla, sauce and cheese. Make sure each layer is fairly even and packed gently but firmly.
- Bake for about 20 minutes.
- Remove from oven and leave in pan to set for around 5 minutes before cutting into wedges.
- Serve with sour cream, avocado or any other thing that takes your fancy!
People Who Like This Dish 2
- chihuahua Sonoma County, USA
- vanel Cincinnati, OH
- kjroxx Brisbane, AU
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" It was excellent "