Home > Online Magazine > Online Magazine: Edition 83 - Autumn (Mar-May) 2025 > Recipe - Mexican Layered Tortilla Stack (by Erica Green)

Recipe - Mexican Layered Tortilla Stack

by Erica Green

NOTE: Print this Page for easy reference when cooking.

Mexican food has to be one of the most vegetarian-friendly cuisines. Beans are an essential ingredient in many Mexican dishes and provide a great source of protein for vegetarians.

Ingredients

Serves 4-6

1 can (435g) refried beans (vegetarian brand)
1/4 Tsp. ground coriander
1/4 Tsp. ground cumin
1/4 Tsp. dried oregano
1/4 Tsp. vegetable stock powder
1 Tsp. Sriracha chili sauce
Canola oil spray
6 x 20cm wholemeal tortillas
Layer 1- 60g baby spinach leaves-chopped
Layer 2- 1 large Tomato-diced
Layer 3- 2-3 spring onions-chopped
Layer 4- 1 small can (125g) corn kernels (or about ½ cup fresh or frozen)
Layer 5- 2-3 Tbsp coriander- chopped. Extra for garnish
1/2 cup tomato salsa
1 cup grated mature cheddar cheese
2 Tbsp. pumpkin seeds
Avocado, peeled and sliced
4 Tbsp. sour cream

Method

Preheat oven to 180o C
Mix the refried beans with the spices, stock powder and chili sauce.
Line the base of a 20cm spring form cake tin with baking paper. Spray the tin with canola oil.
Spread 5 of the tortillas with the refried beans, all the way to the edge.
Place one of the tortillas (bean side up) in the base of the cake tin.
Top with the spinach, all the way to the edge, and cover with another of the tortillas (bean side up).
Repeat with the other layers (Tomato, spring onion, corn, and coriander) and finally top with the plain tortilla.
Spread the salsa over the top of the tortilla stack, and sprinkle with cheese and pumpkin seeds.
Bake at 180o C for 25-30 min until the cheese is bubbling and the layers are heated through
Allow the stack to rest in the tin for a few minutes before cutting into wedges and serving with avocado slices and a dollop of sour cream and extra chopped coriander.

About the Recipe

This recipe is suitable for vegetarians.
Switch out the layers for alternate ingredients that you like. (Eg: jalapenos, roasted sweet potato, roasted capsicum)
You might think that 60g of baby spinach is being quite prescriptive, but really go with what you have or what you like. I only used this measure because it is the smallest size of the bag that my local supermarket sells.
Massel make a range of vegan stocks and stock powders. You can also get low salt varieties if that is an issue for you. They are a staple item in my pantry.
Sriracha is a popular brand of medium hot chili sauce which is readily available in most supermarkets.
Canned refried beans are not actually fried, but are basically a paste of pinto beans, water, oil, and spices. Be careful when choosing a brand as some contain animal fats which as a vegetarian you may want to avoid. I use the "Old El Paso" brand. You can of course make your own.

Home > Online Magazine > Online Magazine: Edition 83 - Autumn (Mar-May) 2025 > Recipe - Mexican Layered Tortilla Stack (by Erica Green)