This Easy Mary Berry Mexican Tortilla Bake is a warm and delicious mix of tortillas, beans, cheese, and spices. It’s full of flavor and perfect for family dinners or cozy nights in!
You can’t go wrong with layers of gooey cheese and crispy tortillas! I love making it ahead of time, so I can enjoy more time with my friends rather than cooking. Yum!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing. You can use other vegetable oils or avocado oil if you’re out of olive oil. Extra virgin olive oil can add a richer flavor if you have it!
Onion: Yellow onions give a nice sweetness, but you can use red onions or shallots. They’re wonderful for a different taste and color!
Garlic: Fresh garlic is preferred here, but jarred minced garlic can work in a pinch. Each clove equals about 1/2 teaspoon of jarred garlic.
Red Bell Pepper: Feel free to swap with green bell pepper or even diced zucchini. Both will give a unique twist to the dish!
Cheese: Cheddar is a fantastic choice, but you can also use Monterey Jack, pepper jack for a kick, or even vegan cheese if needed.
How Do You Make Sure the Tortilla Bake Has the Right Texture?
Getting your tortilla bake texture just right is all about layering and baking. Each part impacts the final outcome. To avoid soggy tortillas, don’t skimp on cooking the tomato sauce until it’s thick. This prevents the tortillas from becoming too soft!
- Start with a thin layer of sauce at the bottom of the dish; this will help prevent sticking.
- Make sure to layer tortillas directly over the sauce without heavy overlapping.
- Finish with a generous amount of cheese on top, as it adds a delicious golden crust!
Easy Mary Berry Mexican Tortilla Bake
Ingredients You’ll Need:
- 1 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 red bell pepper, diced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 can (400g) chopped tomatoes
- 1 can (400g) red kidney beans, drained and rinsed
- Salt and pepper, to taste
- 6-8 small flour tortillas
- 200g grated cheddar cheese (or Mexican cheese blend)
- Fresh coriander (cilantro) leaves, for garnish
- Sour cream or Greek yogurt, to serve (optional)
How Much Time Will You Need?
This delicious Mexican Tortilla Bake takes about 15 minutes to prepare and an additional 20 minutes to bake, making it a quick and easy meal option. In total, you’ll need about 35 minutes from start to finish, plus a few minutes of resting time before serving. Perfect for a busy weeknight!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 190°C (375°F) or 170°C for a fan oven. This way, it’s ready for your delicious bake later!
2. Sauté the Vegetables:
In a frying pan, heat the olive oil over medium heat. Add the finely chopped onion and cook it gently for about 5 minutes, until it’s soft and translucent. Then, toss in the minced garlic and diced red bell pepper, cooking for another 3 minutes until everything is nicely softened.
3. Add Spices and Simmer:
Stir in the ground cumin and chili powder, and cook for 1 minute to let those flavors bloom. Next, add the canned chopped tomatoes and drained kidney beans. Season with salt and pepper to taste, letting the mixture simmer for about 10 minutes until it thickens a little bit.
4. Prepare the Baking Dish:
While your sauce is thickening, lightly oil or grease a medium-sized ovenproof dish. Spread a thin layer of the tomato and bean mixture on the bottom of the dish.
5. Layer the Tortillas and Filling:
Place 2 tortillas on top of the sauce layer, trimming them if necessary to fit. Sprinkle a portion of the grated cheese over the tortillas and spoon over another layer of the tomato and bean mixture. Keep repeating these layers (tortillas, cheese, sauce) until you run out, making sure to finish with a nice, generous layer of cheese on top.
6. Bake the Tortilla Bake:
Carefully place your filled dish into the preheated oven and bake for about 20 minutes. Keep an eye out for melting cheese and a golden-brown top!
7. Let It Rest and Serve:
Once it’s done, take it out of the oven and let it rest for a few minutes. This will help it set a little more. Before serving, sprinkle with fresh coriander leaves. Enjoy warm with a dollop of sour cream or Greek yogurt if you’d like!
Enjoy your hearty and tasty Mary Berry Mexican Tortilla Bake!
FAQ about Easy Mary Berry Mexican Tortilla Bake
Can I Use Other Beans Instead of Kidney Beans?
Absolutely! You can substitute kidney beans with black beans, pinto beans, or even chickpeas for a different flavor and texture. Just make sure to rinse and drain them well before adding to the dish.
How Can I Make This Recipe Vegetarian or Vegan?
This recipe is already vegetarian! To make it vegan, simply substitute the cheese with a dairy-free cheese alternative or omit it altogether. You can also enhance the flavor with nutritional yeast for a cheesy taste!
Can I Prepare This Dish in Advance?
Yes! You can assemble the tortilla bake up to a day ahead, cover it with plastic wrap, and store it in the refrigerator. Just pop it in the oven straight from the fridge (you may need to add a few extra minutes to the baking time).
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave, ensuring it’s heated through evenly. Add a bit of extra cheese on top before reheating if you like it extra cheesy!
