Mexican Tortilla Stack: A cheap and filling Mexican classic.
Preheat oven to 180 degrees celsius. Line a baking tray with baking paper and put aside.
Sauté diced garlic and onion in large frying pan, add beef mince. Cook mince on a medium heat until it begins to brown.
Combine the grated carrots, zucchini, sliced mushrooms, diced capsicum and corn kernels to the frying pan. Add the taco seasoning.
Continue to cook until the vegetables begin to soften, add the spinach.
Now it's time to stack! Grab your wraps and place one on the baking tray that was prepared earlier.
Take one to two generous scoops and place evenly on top of the wrap, covering its surface. Sprinkle with a bit of cheese.
Place another wrap on top and continue the placing of meat with a sprinkle of cheese until you have used all your wraps and now have something that resembles a leaning tower of tortilla stack.
Finish the top layer with a sprinkle of cheese only and place in the oven. Cook for approximately 15 minutes, or until cheese is golden on top and the edges are a little bit crispy.
While the tortilla stack is cooking, grab your avocado, scoop out the insides and mash in a bowl.
Once stack is ready, serve on plate with a generous serving of avocado and greek yoghurt.
Serving Size 1
Servings 5
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Preheat oven to 180 degrees celsius. Line a baking tray with baking paper and put aside.
Sauté diced garlic and onion in large frying pan, add beef mince. Cook mince on a medium heat until it begins to brown.
Combine the grated carrots, zucchini, sliced mushrooms, diced capsicum and corn kernels to the frying pan. Add the taco seasoning.
Continue to cook until the vegetables begin to soften, add the spinach.
Now it's time to stack! Grab your wraps and place one on the baking tray that was prepared earlier.
Take one to two generous scoops and place evenly on top of the wrap, covering its surface. Sprinkle with a bit of cheese.
Place another wrap on top and continue the placing of meat with a sprinkle of cheese until you have used all your wraps and now have something that resembles a leaning tower of tortilla stack.
Finish the top layer with a sprinkle of cheese only and place in the oven. Cook for approximately 15 minutes, or until cheese is golden on top and the edges are a little bit crispy.
While the tortilla stack is cooking, grab your avocado, scoop out the insides and mash in a bowl.
Once stack is ready, serve on plate with a generous serving of avocado and greek yoghurt.
