Veggie Tortillas


A Mexican dish, packed full of flavour and goodies for your health. A dinner time favourite in our house to be enjoyed in any season!

A great way for your family to try something a little different. No mince in these bad boys! But that doesn’t mean they are not loaded up with iron and protein! 


What you need

 

  • Red kidney beans
  • Tin of Corn
  • Tin of tomatoes
  • ½ red onion
  • ½ capsicum
  • Handful of spinach
  • ½ cup grated cheese
  • Wholemeal tortillas 
  • Can of chickpeas
  • Garlic powder - season to taste
  • Paprika - season to taste

Option

  • Avocado
  • Sour cream


How to :



Preheat oven to 180 

Drain your chickpeas and red kidney peas, then add to your non- stick fry pan on a medium heat. Let simmer for a few mins. Add in your tin of tomatoes & corn and continue to simmer on a low heat, making sure there is no excess water. This will take around 10 minutes.


While that’s cooking - chop up your red onion, red bell pepper and roughly chop your spinach and add to a bowl.


Season your mixture with as much garlic powder and paprika as you like, I like to do everything to taste so I will leave this up to you! Now add the rest of your mixture into your frypan and stir.


Get your casserole dish ready and lay out your wholemeal tortilla wraps. Scoop your mixture into your wrap with folding the bottom as you roll. Don’t over fill them as you may find them hard to roll. Line the tortilla’s up so they sit nice and tight in the dish. If you have any leftover mixture, feel free to scoop this into the dish, it will be used as extra sauce. Sprinkle cheese & place in oven to crisp.