Mexican Tortilla Bake with Shredded Cos Salad

Mexican Tortilla Bake with Shredded Cos Salad

Ready in 50 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, March 18, 2018.
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Let Mexican tortilla bake stand for 5 minutes before serving. Add some beef mince to the beans when cooking if you want some meat with this meal.

Ingredients

Mexican Tortilla Bake

  • 1 brown onion, finely diced
  • 2 tablespoons Mexican spice mix
  • 1 capsicum, diced 1cm
  • 2 carrots, grated
  • 2 cans kidney beans, drained and rinsed
  • 400g chopped tomatoes
  • 1 teaspoon salt
  • 1 cup vegetable stock
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons tomato sauce
  • 2 pinches of chilli flakes (optional)
  • 1 cup grated cheese
  • ½ cup sour cream
  • 6 tortilla wraps

Shredded Cos Salad

  • 2 teaspoons mustard (e.g. Dijon, wholegrain)
  • 2 teaspoons vinegar (e.g. white wine, cider, red wine)
  • 2 tablespoons olive oil
  • 1 baby cos lettuce
  • ½ red onion
  • ½ telegraph cucumber

Steps

  1. Preheat oven to 220C. Grease a large lasagne dish (measuring about 20 x 25cm). Heat a drizzle of oil in a large fry-pan on mediumhigh heat. Cook onion for 3-4 minutes, until softened. Add Mexican spice mix, capsicum and carrot to pan and cook for a further 1-2 minutes, until fragrant.
  2. Add beans, tomatoes, salt, stock, Worcestershire sauce, tomato sauce and chilli flakes (if using) and cook for 6-8 minutes, until thickened slightly. While beans are cooking, combine cheese and sour cream in a small bowl and set aside.
  3. Place 2 tortillas in the bottom of prepared dish and top with half the bean mixture. Repeat and finish with remaining 2 tortillas on top.
  4. Spread top with sour cream and cheese mixture then bake for 15-20 minutes, until golden brown. Set aside to cool for about 5 minutes before cutting.
  5. While tortilla bake cooks, whisk together mustard, vinegar and oil in a large bowl. Finely shred lettuce; finely slice red onion; peel cucumber into ribbons (discarding core and seeds). Toss veggies with dressing and season to taste.
  6. To serve, cut Mexican tortilla bake into 6-8 squares and serve on plates with a handful of shredded cos salad.

Nutritional Information

Energy 2493 kj
596 kcal
Protein 23.7g
Carbohydrate 64.7g
Fat 22.3g