Golden Tortilla Bake

I've only done this once so far (I'll update when I've done it again!) and I used a packet taco seasoning mix that I've not used before. When I do it again, I'm going to replace it with a homemade mix of 2 tbsp paprika, 1 tbsp mild smoked paprika and 2 tsp each coriander and cumin. I think I'll prefer that.

extra virgin olive oil for frying

2 x 500g cans young green jackfruit

1 x 400g can kidney beans

1 x 400g can black beans

2 onions

5 loves garlic

35g packet of taco seasoning

2 x 400g cans chopped tomatoes

2 cubes vege stock disolved in one cup boiling water

6 med sized or 12 small tortillas (can be gluten free)

150-200g bag natural corn chips, crushed

1 and a half cups grated cheese (can be dairy free)

Preheat oven to 180C and grease a medium sized baking dish with olive oil.

Rise the jackfruit pieces in a colander. Squeeze the excess liquid out of the pieces and shred into meaty chunks, smooshing the hard core pieces with the back of a knife on a board to soften them. Set aside in a bowl.

Drain and rinse the beans. Mash roughly with a masher and set aside with the jackfruit.

Add 3 tbsp oil to a frying pan over a medium heat. Add the onion and cook, stirring for about 10 minutes until soft and starting to caramelise. Add the garlic and cook for another minute. Add the taco seasoning and stir for another minute (add a splash more oil if it seems dry).

Add the jackfruit and beans to the pan along with thte tomatoes and stock. Simmer over a medium heat for about 20 mins, or until thickened. Season to taste with plenty of salt and pepper.

Arrange one-third of the tortillas in a layer on the base of the baking dish, tearing them so that they fit evenl. Sprinkle with a handful of crushed corn chips and a smattering of cheese. Top with half the bean mixture, then another layter of tortillas, some more chips and cheese (keeping some for a final layer), then the remaining bean mixture, then a final layer of tortillas.

Sprinkle the top with the remaining cheese and top with a couple of handfuls of crushed corn chips. Season with salt and pepper, a smattering of paprika and a drizzle of oil.

Cover with foil and bake for 40 mins. Remove the foil, turn the heat up to 220C and cook for another 5-10 mins until golden.

Served with smashed avo, sour cream, chopped fresh coriander, some chipotle or hot sauce, lime wedges and jalapenos!