Vegetarian Loaded Mexican Tortilla Pan

This Vegetarian Loaded Mexican Tortilla Pan dinner is packed with flavour and loads of healthy goodies! A real treat that won’t make you feel that you’re missing out on meat. Plus it’s ready in 20 minutes! 

This recipe was commissioned by the Vegetarian Society as part of #nationalvegetarianweek

It’s vegetarian week, so we’re upping our target of one-day-a-week of meat-free eating!

This week I’ll be posting THREE scrumptious vegetarian recipes, that have passed the ‘carnivore-of-a-husband taste test’.

We’re starting off with this veggie tortilla pan! Packed with tomatoes, courgette, peppers, carrot and beans, we’re getting some serious five-a-day brownie points.

All made in one pan, stacked up with tortillas, topped with melty, bubbling cheese and finished off with a big pile of extra toppings, like red onion, avocado, chillies and fresh coriander. This quick dinner is the perfect mid-week meal for a hungry family.

Here’s a quick visual of the process steps. There’s also a full video below.

–>If you’re interested in increasing your vegetarian meals, check out the National Vegetarian Week website and sign up to the newsletter to receive info on tips, competitions and recipes.<–

Here is the video:

Are you a vegetarian or do you try to eat some meat-free meals?

I’d love to know some of your favourites!

Here’s a sneak peak of what’s coming tomorrow…..

The Vegetarian Loaded Mexican Tortilla Pan Recipe:

5 from 2 votes

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Vegetarian Loaded Mexican Tortilla Pan

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

This Vegetarian Loaded Mexican Tortilla Pan dinner is packed with flavour and loads of healthy goodies! A real treat that won't make you feel that you're missing out on meat. Plus it's ready in 20 minutes!

Course: Dinner

Cuisine: American, Mexican

Servings: 4 people

Calories: 540 kcal

Ingredients

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 bell 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 (14oz) tins of good-quality chopped tomatoes
• 1 x 400g (14oz) tin of kidney beans or mixed beans drained and rinsed
• 1 tsp honey
• Pinch of salt and pepper

Cheese sauce:

• 25 g of vegetarian Cheddar cheese grated
• 4 tbsp double (heavy) cream
• 1 Pinch of salt and pepper
• 3 tbsp soured cream

You will also need:

• 2 flour tortillas (use gluten free tortillas if required)
• 100 g of mixed vegetarian Cheddar and vegetarian red Leicester grated

To serve:

• 1 Small bunch fresh coriander (cilantro) roughly chopped
• 1 fresh red chilli (I liked Fresno chillies) sliced
• 1 ripe avocado de-stoned, scooped out and sliced
• ½ small red onion peeled and thinly sliced

UK (metric) - **Convert to US Measures**

Instructions

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 a bubble 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 and bubbling.
7. Serve from the pan, topped with fresh coriander, the sliced chilli, avocado and red onion.

Recipe Notes

Nutritional Information is per serving.

Nutrition Facts

Vegetarian Loaded Mexican Tortilla Pan

Amount Per Serving

Calories 540 Calories from Fat 288

% Daily Value*

Total Fat 32g 49%

Saturated Fat 13g 65%

Cholesterol 58mg 19%

Sodium 885mg 37%

Potassium 1332mg 38%

Total Carbohydrates 49g 16%

Dietary Fiber 13g 52%

Sugars 14g

Protein 19g 38%

Vitamin A 77%

Vitamin C 152%

Calcium 39.4%

Iron 28.8%

* Percent Daily Values are based on a 2000 calorie diet.