HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Style Tortilla Bake
Mexican Style Tortilla Bake

Mexican Style Tortilla Bake

with Kidney Beans, Soured Cream and Cheese

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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:CeleryMilkCereals 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 conflict 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
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Pepper

1 unit(s)


1 pack(s)

Red Kidney Beans

½ tsp

Mexican Spice

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

½ sachet

Vegetable Stock Powder


2 block(s)

Mature Cheddar Cheese


1 bunch(es)


½ unit(s)


½ pack(s)

Soured Cream


1 bag(s)

Lambs Lettuce and Bulls Blood Mix

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing Gluten)

½ unit(s)

Red Bullet Chilli

Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2837 kJ
Energy (kcal)678 kcal
Fat24.0 g
of which saturates12.0 g
Carbohydrate73 g
of which sugars23.0 g
Protein33 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Small Bowl
Baking Dish
Instructionsarrow up iconarrow up icon
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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.


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.


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.


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!


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 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!