Summary

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)

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Instructions

1. Preheat the oven to 175 ° C top / bottom heat or 150 - 155 ° C circulating air.
2. Wash the beans and corn well and place in a bowl.
3. 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.
4. 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.
5. Bake the tortilla cake in the hot oven for about 20 minutes.
6. Sour cream with chives, garlic, salt and pepper is very suitable as a sauce.