Vegetable Tortilla Stack

clock 20 minutes + 30 minutes bowl Serves 6


  • 5 Countdown Mexican Tortillas
  • 2 cup pre-made pasta sauce
  • 3 cups left-over cooked vegetables cut small e.g pumpkin, kumara, spinach, onion
  • Salt, to taste
  • Pepper, to taste
  • 2 cups grated cheese
  • 1 tomato, diced
  • ½ red onion, finely diced
  • ¼ cup chopped coriander
  • ½ cup sour cream, to serve
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  • 1. Preheat and oven to 180°C (160°C fan-forced). Line a 23cm round tin with baking paper.

  • 2. In a large bowl, add the pasta sauce. Stir through the leftover vegetables. Season with salt and pepper.

  • 3. Lay 1 tortilla in the base of your tin. Top with some of vegetable mix and sprinkle with cheese. Place another tortilla on top and repeat finishing with a tortilla. Gently press together. Spray the top with a little oil.

  • 4. Place into the oven for 25 minutes until the edges are crispy and golden.

  • 5. To make tomato salsa, in a small bowl combine tomato, red onion and coriander. Season with salt and pepper.

  • 6. Remove and cool for 15 minutes before slicing into wedges.

  • Top with sour cream and tomato salsa to serve.

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