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ByronTheCook
Tortillacake
Mexican tortilla cake with chilli beans, avocado, sour cream and cheese.
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Ingredients
Directions
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Preheat the oven to 200 ° C or gas oven setting 4.
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Heat the chili beans according to the instructions on the package.
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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.
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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.
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Scoop ⅓ of the avocado and salsa sauce. Cover with a tortilla. Repeat until the tortillas are finished.
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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.
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Mix the lettuce with the dressing. Serve the cake with the lettuce.
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Nutrition
710Calories
Sodium31% DV750mg
Fat42% DV27g
Protein56% DV28g
Carbs29% DV87g
Fiber8% DV2g
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