Mexican Tortilla One-Pan Dish for National Vegetarian Week

National Vegetarian Week starts today, and runs all week, as you might imagine. But even if you’re not veggie, reducing your meat intake can be good for you, the environment, and your wallet. I haven’t eaten meat since February, and haven’t looked back.

So here is a quick an easy one pan dish to give a try. This one-pan layered dish is super-quick to prepare. Satisfying comfort food with all the best toppings! Who said that vegetarian food has to taste bland?

Loaded Mexican Tortilla Pan

Ingredients:

Serves 4

Vegetable sauce:

  • 1 ½ 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
  • ½ 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

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
  • ½ small red onion, peeled and thinly sliced
  • 1 fresh red chilli, sliced
  • Small bunch fresh coriander, roughly chopped

Method:

  1. In a large frying pan, heat up the oil over a medium heat and add in the onion and carrot. Cook for 5 minutes until the onions start to soften.
  2. Add in the garlic, yellow pepper and courgette. Stir and cook for 2 minutes, then add the cumin, cinnamon, ground coriander and chilli. Stir and cook for another minute, then stir in the tinned tomatoes, kidney or mixed beans, honey, salt and pepper. Bring to the boil and allow to simmer for 10 minutes, whilst you mix your cheese sauce.
  3. In a bowl, mix the 25g cheese, double cream, salt, pepper and soured cream. This is your cheese sauce – it will be a thick, spreadable consistency.
  4. Now it’s time to layer up. Spoon out half of your vegetable sauce from the pan, into a bowl, and flatten out the remaining sauce in the pan. Place one tortilla on top of the sauce in the pan, then spread half of the cheese sauce on top of the tortilla. Top with the remaining vegetable sauce from the bowl. Then place your second tortilla on top, followed by the rest of the cheese sauce.
  5. Sprinkle on the 100g mixed cheese and place the pan on a medium-to-high heat for a minute until the sauce starts to bubble.
  6. Place the pan under a grill for a couple of minutes until the cheese is melted.
  7. Serve from the pan, topped with avocado, red onion, the sliced chilli and fresh coriander.

Note: If you’re looking to lower the fat levels of this recipe, use reduced fat cheddar cheese and reduced fat soured cream.

*Recipe provided by Kitchen Sanctuary  in partnership with the Vegetarian Society*

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18 Comments

    • 16th May 2018 / 4:17 pm

      It’s healthy to cut down on meat anyway so you’re going the right way!

  1. 15th May 2018 / 11:23 am

    This looks INCREDIBLE! Something I would certainly serve up to the family to eat alfresco!

    • 16th May 2018 / 4:18 pm

      Yum, Mexican food on the patio!

  2. 15th May 2018 / 11:29 am

    That dish sounds absolutely delicious! Love Mexican Tortillas and so do the family, yum!

    • 16th May 2018 / 4:18 pm

      Doesn’t it?! We’re sure it will be a winner with everyone!

  3. 15th May 2018 / 11:42 am

    This looks amazing. I’m not a vegetarian but I love meals like this, they are always so satisfying.

    • 16th May 2018 / 4:19 pm

      Absolutely, filling and delicious!

  4. 15th May 2018 / 1:46 pm

    I totally forgot it was veggie week! this meal looks delicious we are a veggie family so will make a note of it x

    • 16th May 2018 / 4:20 pm

      Great! Bookmark it for your next meal planning session!

  5. 15th May 2018 / 2:50 pm

    Oh I love everything about this dish! As a vegetarian I often struggle to combine veggie dishes with some of my favourite flavours because they are meat based. But this is perfect, I love Mexican flavours.

  6. Michelle Murray
    16th May 2018 / 6:19 am

    I love trying out new dishes with the family. Thanks for what looks like a delicious recipe.

    • 16th May 2018 / 4:21 pm

      No problem, hope you get a chance to cook and enjoy it!

  7. 16th May 2018 / 10:07 am

    What a fabulous idea! I happen to have all the ingredients with me and just might whip this up for lunch today as it look so easy and healthy too.

    • 16th May 2018 / 4:21 pm

      Fantastic, let us know how you get on!

  8. 16th May 2018 / 11:06 am

    Wow this this many ingredients it’s going to be super healthy and delicious. I didn’t realise it was national vegetarian week so might make a few dishes in honour of it now. Thanks for that x

    • 16th May 2018 / 4:22 pm

      It’s great to try a vegetarian diet every now and then! We hope you get a chance to enjoy this delicious meat-free meal!

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