Our friends at the Vegetarian Society have a colourful way to help you to your Five a Day.
For the vegetable sauce
1 1/2 tbsp olive oil
|For the cheese sauce
25g of vegetarian Cheddar cheese, grated
You will also need
2 flour tortillas
1 ripe avocado, de-stoned, scooped out and sliced
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