Layered Tortillas with Tofu and Chili

48 Reviews
100% would make this recipe again

Layers of tortillas with a mixture of peppers, tomato sauce, tofu, and grated cheese, baked in the oven.

«Pastel de pobre» or «Torta Azteca» is the name of this tasty Mexican specialty, which is often a creative way to use up whatever is left in the refrigerator. As with many of my Mexican recipes, I owe this one to a fellow student with me while at École Polytechnique, Maria del Pilar.

This recipe is incompatible with your food profile

Preparation : 20 min Cooking : 40 min
500 calories/serving


1 onions, finely chopped 200 g
2 cloves garlic, minced
1/2 yellow or red sweet peppers, cut into bite-size pieces 100 g
2 tbsp canola oil 30 mL
1/3 cup canned tomatoes (diced) 90 g
150 g firm regular tofu, crumbled 3/4 cup
1/4 cup cream cheese 35 g
1/4 cup vegetable broth 65 mL
1 tsp tomato paste 6 g
1/2 tsp ground cumin 1 g
1/2 tsp cayenne pepper 2 g
1/2 tsp dried oregano 0.4 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
3 corn tortillas 140 g
1/2 cup Cheddar cheese, low-fat (4%), grated 40 g
aluminum foil, to cover the dish


Preheat the oven to 175°C/350°F.

Cook the filling

  1. Peppers and tofu are cooked separately then blended into one filling before assembling the «torta».
  2. Prepare the vegetables: finely chop the onion and mince the garlic; cut the peppers into bite-size pieces.
  3. Heat half of the oil in a pan over medium heat. Add half of the onion and garlic then sauté 4-5 min until lightly coloured and soft, paying attention not to let them burn. Add the peppers and sauté 4-5 min, then add the diced tomatoes.
  4. Cook over low heat, covered, about 15 min until the peppers are soft. Add salt and pepper to taste.
  5. Meanwhile, heat the remaining oil in a skillet over medium-high heat. Add the remaining onion and garlic then sauté 4-5 min, with stirring, until the onion is translucent. Crumble the tofu and add it to the skillet. Cook 2-3 min with stirring.
  6. Add the cream cheese, broth, tomato paste, spices and oregano. Cover and cook over medium-low heat about 5-7 min, until the flavours are blended. Add salt and pepper to taste. Combine the tofu mixture with the peppers.

Assemble and cook the «torta»

  1. Place a first tortilla in a buttered ovenproof dish. Put some filling on top, sprinkle with some grated Cheddar, then cover with a second tortilla. Continue this layering sequence according to the number of tortillas in the ingredient list, until the filling is completely incorporated. Press down lightly on the top tortilla at each new layer. Finish with additional grated Cheddar on top of the last tortilla.
  2. Cover with a lid or greased aluminum foil (so that it does not stick to the top) then bake 20-25 min in the middle of the oven. Uncover and cook an additional 20 min. For a nice crust, turn on the top broiler for the last 2 minutes.
  3. Take the dish out of the oven and let it rest 5 min before cutting up the «torta» into pie-shaped slices. Serve.


The filling can be prepared in advance. The «torta» can then be assembled and baked just before serving.

Nutrition Facts Table

per 1 serving (380 g)


% Daily Value




24 g

37 %

Saturated 5.8 g
+ Trans 0.2 g

30 %


30 mg


290 mg

12 %


50 g

17 %


6 g

25 %


7 g

Net Carbs

44 g


25 g

Vitamin A

40 %

Vitamin C

151 %


40 %


27 %


This recipe is :
Diet-related health claims  :
Free  :
Added Sugar
Excellent source of  :
Calcium, Fibre, Folacin, Iron, Magnesium, Manganese, Niacin, Phosphorus, Potassium, Vitamin A, Vitamin B6, Vitamin C, Vitamin E
Good source of  :
Copper, Selenium, Vitamin B1, Vitamin K, Zinc
Source of  :
Omega-3, Omega-6, Pantothenic Acid, Vitamin B2


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Vegetables 2 ½
Meat and Alternatives 2
Fats 4 ½

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.


48 Reviews (47 with rating only) 100% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

View All Reviews
october 20, 2021 | I would make this recipe again

We used paprika instead of the cayenne pepper, it was a good way to reduce the spiciness. This was a very creamy dish that was full of flavor and aroma. A bit of a chore to prepare and cook, but well worth the effort.

Useful 1

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.