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.
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, March 18, 2018.
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
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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.
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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.
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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.
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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.
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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.
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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 |