Tortilla casserole with kidney beans, mushrooms, cashew sour cream and coriander

Preheat the oven to 190 degrees Celsius.

Peel the potatoes.

Slice them into 2cm discs. Toss with a little oil, salt and pepper. Roast for 10 minutes, then flip and cook for another 10 minutes.

Dice half of the onion.

Peel and mince the garlic.

Put a medium-sized sauce pan on medium heat. Cook the diced onion in a little oil for 2 minutes stirring often, until soft. Add the garlic and cook for another minute.

Add the tinned tomatoes. Rinse out the tin with a little water to get the last of the tomato out and add to the pot.

Add the Mexican spice mix and a pinch of salt. Reduce the heat and simmer for 15 minutes.

Wash, then roughly chop the coriander (stalk and all), reserving some leaves to sprinkle on top.

Once the sauce is on, it’s time to make the filling.

Peel the rest of the onion then thinly slice.

Put a medium pan on medium heat.

Thinly slice the mushrooms.

Sauté the onion and mushroom for 3 minutes, adding a good pinch of salt.

Open and strain the beans, add to the pan and heat through.

Toss the filling with the roast potatoes and chopped coriander. Taste and add more salt, as needed.

Now build the casserole.

In a baking dish, spoon in a bit of the tomato sauce. Use enough to cover the bottom of the dish.

Next layer in a few tortillas, flip them so that each side is covered in sauce, then add more tomato sauce.

Add half the filling, then more tortillas. Add half the remaining sauce, then (like before) flip the tortillas so they are covered in sauce.

Add the remaining filling, then layer in the tortillas, covering them with the remaining sauce.

Dollop the cashew cream over the top of the casserole.

Bake uncovered for about 20 to 25 minutes.

While the casserole is baking. Cut the avocado in half, remove the stone and scoop out the flesh.

Dice the avocado and mix with coriander leaves and a pinch of salt.

Serve casserole topped with avocado.