This is a lovely Mexican dish which you can enjoy with family and friends. I have made it slightly unusual as instead of rolling each tortilla I have stacked them on top of each other which looks really appealing and also resembles a little like a Mexican pizza! The tomato sauce adds a different taste and you can add as much or as little as you like. 

Tortilla Stack

Serves 4-6



2tbsp Olive Oil

4-6 Tortillas

1 Red Pepper/Capsicum

1 Green Pepper/Capsicum

1 Red Onion (small)

1 White Onion (small)

165g can Sweet corn

2 Cloves Garlic

3 Cans/410g each Red Kidney Beans

2 ½ tsp Coriander/Cumin Powder

2 tsp Crushed Black Pepper

1-2 tsp Red Chilli Flakes

Salt to taste



Chop all the vegetables and beans in a food processor. Heat the oil in a wide bottomed pan and sauté the vegetable mixture for a few minutes. Add the salt, pepper, chilli flakes and coriander and cumin powder. Leave aside.


For the Tomato Sauce

1tsp Olive Oil

2 cans/400g each Tomatoes (blend into sauce)

1tsp Sugar

Salt to taste

1tsp Dried Thyme

½ tsp Vegetable Stock Powder (optional)


Heat the oil in a pan and boil all the ingredients for the sauce until the sauce thickens and the oil comes to the top.

To assemble the tortilla

Take a tortilla and spread a little of the vegetable and bean mixture on top, then sprinkle a little of the tomato sauce. Keep stacking the tortillas with the vegetables and tomato sauce until you have a stack of 4-6 tortillas. You can put some grated cheese on top and some chopped salad to make it more wholesome. Enjoy!!