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, May 14, 2017.
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A Mexican twist on a classic Italian lasagne.

Ingredients

MEXICAN TORTILLA BAKE

  • 1 brown onion, finely diced
  • 2 tablespoons Mexican spice mix
  • 1 capsicum, core and seeds removed and diced 1cm
  • 2 carrots, grated
  • 2 cans red kidney beans, drained and rinsed
  • 1 can 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 Colby cheese
  • ½ cup sour cream
  • 6 wheatmeal 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
  • ½ cos lettuce
  • ½ red onion
  • 1 Lebanese cucumber

Steps

  1. oven to 220°C. Grease a large lasagne dish (measuring about 20 x 25cm).
  2. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook onion for 3-4 minutes, until softened. Add Mexican spice mix, capsicum and carrots to pan and cook for a further 1-2 minutes, until fragrant.
  3. Add beans, canned tomatoes, salt, stock, Worcestershire sauce, tomato sauce and chilli flakes (if using) and cook for a further 6-8 minutes, until thickened slightly. While beans are cooking, combine cheese and sour cream in a small bowl and set aside.
  4. Place 2 tortillas in the bottom of prepared dish and top with ½ the bean mixture. Repeat (2 tortillas, bean mixture) and finish with the last 2 tortillas on top.
  5. Spread top tortillas with the sour cream and cheese mixture and bake for 15-20 minutes, until topping is golden brown. Allow to cool for about 5 minutes before cutting.
  6. While tortilla bake cooks, whisk together mustard, vinegar and olive oil in a large bowl. Finely shred lettuce; thin slice red onion; peel cucumber into long, thin ribbons using a peeler until you reach core and seeds (discard core and seeds). Toss all in bowl with dressing and season to taste with salt and pepper.
  7. 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 23.8g
Carbohydrate 64.8g
Fat 22.3g