Tortillacake

Name: tortillacake
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 850 g canned canned chili beans; 1 ready to eat avocado; 8 Tortilla wraps; 125 ml sour cream; 150 g grated mature cheese; 200 ml hot salsa sauce; 200 g mixed salad; 6 el yoghurt dressing

Mexican tortilla cake with chilli beans, avocado, sour cream and cheese.

Ingredients

Kitchen Stuff

1 round baking dish (approx. 2.5 liters)

Directions

Preheat the oven to 200 ° C or gas oven setting 4.
Heat the chili beans according to the instructions on the package.
Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut the flesh into slices.
Spread out a tortilla in an oven dish. Scoop ¼ of the chilibones on top, divide 1 tbsp sour cream and 1 tbsp cheese over it and cover with a tortilla.
Scoop ⅓ of the avocado and salsa sauce. Cover with a tortilla. Repeat until the tortillas are finished.
Divide the rest of the cheese over it. Put the cake in the oven and let it warm in about 15 minutes and melt the cheese.
Mix the lettuce with the dressing. Serve the cake with the lettuce.