Mexican Tortilla Bake wtih Shredded Cos Salad

Mexican Tortilla Bake wtih Shredded Cos Salad

Ready in 45 minutes Serves 3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, May 14, 2017.

A Mexican twist on an Italian lasange.


Ingredients

MEXICAN TORTILLA BAKE

  • ½ brown onion, finely diced
  • 1 tablespoon Mexican spice mix
  • ½ capsicum, core and seeds removed and diced 1cm
  • 1 carrot, grated
  • 1 can red kidney beans, drained and rinsed
  • 1 can chopped tomatoes
  • ½ teaspoon salt
  • ½ cup vegetable stock
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon tomato sauce
  • Pinch of chilli flakes (optional)
  • 70g Parmesan cheese, finely grated
  • 1 pottle sour cream
  • 3 wheatmeal tortilla wraps

SHREDDED COS SALAD

  • 1 teaspoon mustard (e.g. Dijon, wholegrain)
  • 1 teaspoon vinegar (e.g. white wine, cider, red wine)
  • 1 tablespoon olive oil
  • 1 baby cos lettuce
  • ½ capsicum
  • ¼ red onion
  • ½ Lebanese cucumber

Steps

  1. oven to 220°C. Grease a medium baking dish (measuring about 20 x 15cm).
  2. Heat a drizzle of oil in a medium fry-pan on medium-high heat. Cook onion for 3-4 minutes, until softened. Add Mexican spice mix, capsicum and carrot and cook a further 1 minute, until fragrant.
  3. Stir in beans, canned tomatoes, salt, stock, Worcestershire sauce, tomato sauce and chilli flakes (if using) and cook a further 5-6 minutes, until thickened slightly. Season to taste with salt and pepper. While beans are cooking, combine cheese and sour cream in a small bowl.
  4. Place 1 tortilla wrap in the bottom of prepared dish and top with half the bean mix. Repeat (tortilla, bean mixture) and finish with the last tortilla wrap on top.
  5. Spread the top tortilla wrap with sour cream and cheese mixture and bake for about 15 minutes, until topping is golden brown. Allow to cool for 5 minutes before cutting.
  6. While tortilla bake cooks, whisk together mustard, vinegar and olive oil in a large bowl. Finely shred lettuce; thinly slice capsicum and red onion; peel cucumber into long ribbons, using a vegetable peeler, until you reach core and seeds (discard core and seeds). Toss all in bowl with dressing and season to taste.
  7. cut Mexican tortilla bake into squares and serve on plates with a handful of shredded cos salad.

Nutritional Information

Energy 2211 kj
528 kcal
Protein 24.0g
Carbohydrate 52.5g
Fat 21.2g