About this recipe:A spectacular vegetarian dish. Corn tortillas are layered with a flavourful mixture of red and green pepper, salsa, black beans, avocados and cheese, then baked till bubbly. If you're looking for a tasty meatfree dish that everyone will love, this is it!
1 tablespoon vegetable oil
2 onions, chopped
4 cloves garlic, chopped
1/2 green pepper, diced
1/2 red pepper, diced
1 (400g) tin chopped tomatoes
225g tomato salsa
2 (400g) tins black beans, drained and rinsed
salt and black pepper to taste
2 avocados - peeled, stones removed and mashed
1 tablespoon fresh lemon juice
12 corn tortillas, quartered
250g grated Cheddar cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:30min › Cook:35min › Ready in:1hr5min
Preheat oven to 200 C / Gas 6. Lightly grease a 20x30cm baking dish.
Warm oil in a large frying pan over medium heat. Stir in onions, 3 cloves of chopped garlic, and green and red peppers. Cook until the onions are soft and translucent. Stir in tomatoes with juice, salsa and black beans. Season with salt and pepper. Bring to a simmer and cook about 3 minutes.
In a bowl, mash the avocados with 1 clove chopped garlic and lemon juice.
Place a layer of tortillas on the bottom of the baking dish. Spread 1/3 of the tomato and bean mixture on top. Spread 1/2 of guacamole on top, then sprinkle with 1/3 of cheese. Lay another layer of tortillas. Top with half of the remaining tomato and bean mixture, then spread remaining guacamole on top. Sprinkle with half the cheese. Repeat with remaining ingredients.
Bake in preheated oven for 35 minutes, or until sauce is bubbly.