Wrap Layer Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 30 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 gr. can kidney beans, approx. 400 g
- 1 gr. Can (s) white beans, approx. 400 g
- 1 small can corn, approx. 40 g
- 1 bunch spring onion (s)
- 50 g Gouda, rated
- 50 g Emmentaler cheese, rated
- 50 g parmesan cheese
- chives
- Tomato paste, about 4 - 6 tablespoon
- 1 stock cube
- 250 ml water
- 2 cloves garlic)
- spice (s)
- Possibly cream (whipped cream), optional
- 1 tablespoon sour cream
- 1 packet tortilla (s)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 175 ° C top / bottom heat or 150 - 155 ° C circulating air.
- Wash the beans and corn well and place in a bowl.
- In a pan with a little margarine, briefly fry the sliced spring onions with the pressed garlic. Add the beans and corn. Add about 250 ml of water, a soup cube and 4 - 6 tablespoons of tomato paste to the pan. Mix everything well and refine with spices and chives. If necessary, stir in a little whipped cream. Bring everything to the boil briefly.
- Place the first tortilla on a baking sheet lined with baking paper. Put a ladle of the sauce on the tortilla, sprinkle with cheese and put the next tortilla on top. It makes about 4 to 5 layers. Put a spoonful of sour cream, cheese, herb salt and chives on the top layer.
- Bake the tortilla cake in the hot oven for about 20 minutes.
- Sour cream with chives, garlic, salt and pepper is very suitable as a sauce.
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