Recipe

Tortilla Stack Recipe

	Kjroxx / All my dishes 1 year, 8 months ago 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 wil... More Prep:20m Cook:25m Servings:6	Kjroxx
	easy makeahead tasty vegetarian

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Ingredients

2 onions, finely diced

2 zucchinis, finely diced

1 red capsicum, finely diced

2 cloves garlic crushed (to taste)

2 tbspns sambel olek (to taste)

1 can diced tomatoes, drained

1/4 cup vege stock (approx)

1 can red kidney beans, rinsed and drained well

salt and pepper

8 tortillas to fit base of pan

tasty cheese (as much or as little as you like!)

sour cream and avocado to serve

Directions

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!

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