Vegan Tortilla Stack

After my incredible trip to Bali last week, I came home craving a good Ol’ home cooked meal. And considering it was the last night I would be spending with my family for a while, I decided to have some fun in the kitchen and prepare a love-filled dinner.

So that’s what I did! And it turned out to be an absolute winner.

This tortilla stack recipe was inspired by my brothers love for burritos and my mothers lack of excitement over repeating a meal two nights in a row. Thus, the tortilla stack was born!

A nice simple, hearty recipe packed full of Mexican spices that tastes absolutely delicious!

Makes 3 – 4 generous portions.


  • 1 cup cooked white rice
  • 1 can black beans (look for a Mexican brand that has ingredients like tomato, garlic, onion and jalapeños)
  • 1 packet flour tortillas (you will need 5 – 6 but this is also dependant on the dish you choose to use)
  • Fajita/ burrito seasoning
  • Veggie Delights ‘Crispy Chick’n Tenders’
  • 1 jar no added sugar Mexican salsa
  • 1 cup cherry tomatoes, sliced in half

For this recipe you will need a deep dish (such as one you would use for lasagne), or a deep cake pan.


  1. Cook the ‘Chick’n Tenders’ in a fry pan with a little oil and a sprinkle of fajita seasoning. Once crispy, take off heat and set aside. Slice into strips.
  2. Mix the black beans, white rice, a few tablespoons of the salsa and a sprinkle of fajita seasoning in a bowl, then set aside.
  3. Start preparing the tortilla stack by preheating the oven to its hottest setting and then spraying the deep dish with cooking oil. (Because all of the ingredients are already cooked, the stack will not need to be in the oven for long.)
  4. Place one tortilla on the bottom of the dish and cover with a generous amount of the rice and black bean mixture. (We want about 4 layers in this stack, so keep that in mind.)
  5. Add a handful of ‘Chick’n’ pieces, cherry tomatoes and a drizzle of salsa. You could also add japalenos or vegan cheese at this point too.
  6. Place another tortilla over this mixture and repeat the above process until the dish is full, about 4 times.
  7. Top with a final tortilla, some vegan cheese and/ or a drizzle of salsa.
  8. Bake in the oven for 10 – 15 minutes (you may need to place a sheet of alfoil over the dish halfway through).

Slice into 3 – 4 pieces and serve with my homemade guacamole (recipe below), some fresh baby spinach or a kale slaw salad, which can be purchased from Coles.

For the guacamole:

Mash 1 ripe avocado with some fresh coriander, a tablespoon of salsa and the juice of half a lime.

Stir until well combined and enjoy!


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