Loaded Mexican Tortilla Pan

Our friends at the Vegetarian Society have a colourful way to help you to your Five a Day.

Serves 4

For the vegetable sauce

1 1/2 tbsp olive oil
1 onion, peeled and diced
1 carrot, peeled and diced
2 cloves garlic, peeled and crushed
1 yellow pepper, chopped into chunks
1 courgette, chopped into chunks
1 tsp cumin
1/2 tsp cinnamon
1 tsp ground coriander
1 red or green chilli, chopped
2 x 400g tins of good-quality chopped tomatoes
1 x 400g tin of kidney beans or mixed beans, drained and rinsed
1 tsp honey
Pinch of salt and pepper

For the cheese sauce

25g of vegetarian Cheddar cheese, grated
4 tbsp double cream
Pinch of salt and pepper
3 tbsp soured cream

You will also need

2 flour tortillas
100g of mixed vegetarian Cheddar cheese and vegetarian Red Leicester cheese, grated

To serve

1 ripe avocado, de-stoned, scooped out and sliced
1/2 small red onion, peeled and thinly sliced1 fresh red chilli, sliced
Small bunch fresh coriander, roughly chopped


Heat the oil in a large frying pan and add the onion and carrot. Cook on a medium heat for five minutes until the onions start to soften.

Add the garlic, yellow pepper and courgette. Stir and cook for two minutes, before adding the cumin, cinnamon, ground coriander and chilli. Stir and cook for another minute, then stir in the tinned tomatoes and beans, honey, salt and pepper. Bring to the boil and simmer for ten minutes, while you make the cheese sauce.

Mix together the 25g cheese, double cream, salt, pepper and soured cream to a thick, spreadable consistency.

Now it’s time to layer up!

Set half of your vegetable sauce aside in a bowl. Flatten out the remaining sauce in your frying pan. Place one tortilla on top, then spread half of the cheese sauce over it. Top with the remaining vegetable sauce, then a second tortilla, followed by the rest of the cheese sauce.

Sprinkle with 100g mixed cheese and place the pan on a medium-to-high heat for a minute until the sauce starts to bubble. Then pop the pan under the grill for a couple of minutes to melt the cheese.

Serve from the pan, topped with avocado, red onion, sliced chilli and coriander.

© Kitchen Sanctuary in partnership with the Vegetarian Society