Mexican Tortilla Pie
ingredients
- 75g Kidney beans, drained
- 1 red pepper, diced
- 1 tbsp rapeseed oil
- 100g grated cheddar cheese
- 1 tbsp chipotle seasoning/paprika
- 150g baked beans
- 2 wholewheat wraps, cut into quarters
- 1 medium onion, diced
- 300g meat free mince of choice
- 1/2 can of chopped tomatoes
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
1. Heat oil in a suitable pan and sweat the finely diced onions until
soft.
2.Add in the mince and fry until well browned and cooked through with no
lumps remaining. Add the chipotle spice.
3. Add the tomatoes, 200ml water, kidney beans and baked beans to the
mince and then the peppers. Cook out for
until a medium thick consistency.
4. Cut the wraps into 4's and set aside.
5. Place half the Burrito mince mixture into a 9x9 dish and lay 4 1/4s of the
wrap over the mince.
6. Repeat the layering one more time and finish with grated cheese.
7. Bake in the oven at 175C for 15-20 minutes or until the cheese has melted and the pie is golden brown.
Serve with a side salad and enjoy!
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.