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Mexican Style Tortilla Bake
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Mexican Style Tortilla Bake

Mexican Style Tortilla Bake

with Kidney Beans, Soured Cream and Cheese

This all-in-one dish is guaranteed to get a thumbs up from the whole family. Chef Lizzie has created a Mexican-style ‘lasagne’, using whole-wheat tortillas instead of sheets of pasta, filling each layer with a veg-packed tomato sauce and baking it until the cheesy topping is golden and bubbly. Serve up in the middle of your table along with all the toppings and dig in!

Allergens:
Milk
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes
DifficultyMedium

Ingredients

serving amount

1

Bell Pepper

1

Red Kidney Beans

½

Mexican Style Spice Mix

1

Baby Gem Lettuce

1

Finely Chopped Tomatoes with Onion and Garlic

1

Avocado

1

Yellow Pepper

½

Red Chilli

30

Mature Cheddar Cheese

(Contains Milk)

½

Lime

1

Courgette

(May contain Celery)

4

Super Soft Tortillas with Whole Wheat

(Contains Cereals containing gluten)

½

Vegetable Stock Powder

112.5

Creme Fraiche

(Contains Milk)

1

Coriander

Not included in your delivery

50

Water

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Nutritional information

Energy (kcal)678 kcal
Energy (kJ)2837 kJ
Fat24 g
of which saturates12 g
Carbohydrate73 g
of which sugars23 g
Protein33 g
Salt5 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Grill Pan
Grater
Small Bowl
Baking Dish
Bowl

Instructions

Prep the Veg
1

Preheat your oven to 200 degrees. Halve the pepper, remove the core and seeds and chop into 1cm chunks. Trim the courgette, quarter lengthways then chop into 1cm chunks.

Fry the Veg
2

Heat a drizzle of oil in a large frying pan on medium heat. Add the peppers and courgette and cook, stirring occasionally, until starting to soften, 6-7 mins. Meanwhile, drain and rinse the kidney beans in a sieve.

Cook the Filling
3

Add the Mexican spice to the veggies and cook, stirring, for 30 seconds. Stir in the kidney beans, finely chopped tomatoes, vegetable stock and water (see ingredients for amount), bring to the boil then reduce the heat and simmer until thick and tomatoey, 6-8 mins. TIP: It will be quite a thick mixture.

Make the Toppings
4

Meanwhile, grate the cheese. Zest the lime then chop into wedges. In a small bowl mix the lime zest with the soured cream. Halve the chilli, deseed and finely chop. Pop the chilli and limey soured cream to one side (separately). These are your toppings!

Assemble
5

Spread a little of the veggie mixture into the base of a round ovenproof dish. Lay in a tortilla, then spread some more veg mixture on top. Scatter over some cheese, then pop another tortilla on top. Continue layering until you have used everything up, finishing with a tortilla on top and a final scattering of cheese. The number of layers  you have will vary depending on the size of your dish!

Bake and Serve
6

Bake until golden and bubbly, 6-8 mins. In the meantime add the baby leaves to a large bowl and mix with half the lime juice, a glug of olive oil and a pinch of salt and pepper. When ready, remove the bake from the oven and allow to sit for a few minutes before slicing and serving with the salad, remaining lime wedges and toppings of your choice! Enjoy!