This Easy Mary Berry Mexican Tortilla Bake is a fun and tasty dish! It layers tortillas with yummy fillings like beans, cheese, and colorful veggies. It’s perfect for a cozy meal!
You can whip this up quickly, and it’s a great way to clean out the fridge. It’s like a warm hug in a dish, and I often top it with some sour cream and avocado. Yum! 🥑
Key Ingredients & Substitutions
Olive Oil: This is perfect for cooking the veggies. If you’re out, any neutral oil works, like sunflower or canola. For a flavorful twist, try using avocado oil!
Onion: A regular yellow onion is best for this dish, but red or shallots also work well. If you’re in a pinch, consider using a few green onions for a milder flavor!
Pepper Varieties: Red and green peppers add crunch and color. Feel free to use yellow or orange peppers for sweetness. Even frozen peppers can substitute if fresh ones aren’t available.
Canned Tomatoes: The base of the sauce can be any canned tomato product you have. For a smoother texture, use tomato puree or passata. Fresh tomatoes are great too, just chop and cook down!
Kidney Beans & Sweetcorn: These add heartiness. You can swap kidney beans with black beans or chickpeas. Canned or frozen peas can replace sweetcorn for a different twist.
Cheese: I recommend mature cheddar for a stronger flavor. Monterey Jack or Colby also melt well. For a healthier option, try using a reduced-fat cheese or vegan cheese substitutes.
How Can You Layer Ingredients for the Best Flavor?
The key to a tasty tortilla bake is in the layering! Start with a base of the bean and veggie mixture to prevent the tortillas from getting soggy. Follow these steps for the best results:
- Spread a layer of the filling on the bottom of the dish.
- Add the first tortilla, followed by a scoop of filling and some cheese. Be generous!
- Repeat this two more times, making sure to end with a robust cheese layer on top. This creates a wonderful crust!
This not only adds flavor but also ensures everything heats evenly. Happy baking!
Easy Mary Berry Mexican Tortilla Bake
Ingredients:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 red pepper, deseeded and chopped
- 1 green pepper, deseeded and chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 400g (14 oz) can of chopped tomatoes
- 1 small can (approx. 200g) kidney beans, drained and rinsed
- 1 small can (approx. 200g) sweetcorn, drained
- Salt and pepper to taste
- 4 medium flour tortillas
- 150g (5 oz) grated mature cheddar cheese
- Fresh coriander leaves, to garnish
- Sour cream, to serve (optional)
Time Estimate:
This recipe takes about 15 minutes of prep time and 25 minutes to bake, so you can enjoy your delicious Mexican Tortilla Bake in about 40 minutes total!
Step-by-Step Instructions:
1. Preheat and Sauté:
Start by preheating your oven to 190°C (375°F/Gas Mark 5). While that’s warming up, heat the olive oil in a large frying pan over medium heat. Add the finely chopped onion and crushed garlic, and cook for about 5 minutes until softened. The smell will be wonderful!
2. Add Vegetables:
Next, toss in the chopped red and green peppers. Cook them for another 5 minutes until they start to soften. You want them to be vibrant and colorful!
3. Spice it Up:
Stir in the ground cumin, smoked paprika, and dried oregano. Give it a good stir and cook for 1 minute to let the spices release their fabulous aromas.
4. Combine the Filling:
Now it’s time to add in the chopped tomatoes, drained kidney beans, and sweetcorn. Season the mix with salt and pepper to taste. Let it simmer gently for about 10 minutes, stirring occasionally, until it thickens up slightly. This is going to be the hearty filling of your bake!
5. Layer the Bake:
Spread a thin layer of the vegetable and bean mixture on the bottom of a medium-sized ovenproof dish. Place one tortilla on top of the mixture, then spoon over some more of the filling and sprinkle with a little grated cheddar. Repeat this layering process twice more, finishing with a generous layer of cheese on the very top.
6. Bake and Enjoy:
Pop the dish into your preheated oven and bake for 20–25 minutes, or until the cheese on top is bubbling and golden. It will look irresistible!
7. Garnish and Serve:
Once done, remove from the oven and let it cool for a few minutes. Garnish with fresh coriander leaves, and serve with a dollop of sour cream if you like. Now you’re ready to dig in and enjoy!
This vibrant and comforting Mexican Tortilla Bake is sure to be a hit at your table. Enjoy every cheesy, delicious bite!
FAQ for Easy Mary Berry Mexican Tortilla Bake
Can I Use Different Types of Tortillas?
Absolutely! While this recipe uses medium flour tortillas for a soft texture, you can also use corn tortillas for a gluten-free option. Just be aware that corn tortillas may be sturdier and need to be heated slightly before layering to prevent cracking.
How Can I Make This Recipe Spicier?
If you love a bit of heat, consider adding chopped jalapeños or a pinch of cayenne pepper to the mixture. You can also serve it with a spicy salsa or a drizzle of hot sauce on top before serving.
Can I Prepare This Bake in Advance?
Yes! You can prepare the entire dish ahead of time and refrigerate it for up to 24 hours before baking. Just cover it tightly with foil or plastic wrap. When you’re ready to bake, you may need to increase the cooking time by a few minutes to ensure it’s heated through.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply microwave or pop it back in the oven until warmed through. You may want to cover it lightly with foil to prevent the cheese from browning further.
