1 tb Olive oil
1 Onion; chopped
1/2 ts Hot chilli powder; up to 1,
-up to
1 400 gram can chopped
-tomatoes with herbs
150 g Mature Cheddar
200 g Frozen mixed vegetables
1 215 gram can kidney beans;
-drained
1 Little gem lettuce
2 Salad onions
5 25 cm flour tortillas
1 148 milliliter carton soured
-cream
Preheat the oven to 180C/350F/Gas 4.
1 Put the tortilla in the oven to warm through. Heat the oil in a pan and
cook the onion for 3-4 minutes until golden.
2 Stir in the chilli powder and tomatoes and cook for five minutes, or
until slightly thickened. Grate the cheese. Pull off four lettuce leaves,
roll up tightly and shred finely.
3 Thinly slice the salad onions. Add the mixed vegetables and beans and
heat through for a few minutes, or until the sauce has thickened. Season.
4 Place a tortilla on a heatproof plate, spread with a little sauce and
sprinkle over a handful of the cheese. Continue layering the tortillas,
sauce and cheese, finishing with a sprinkling of cheese.
5 Place the plate on a baking sheet and warm through in the hot oven for a
few minutes until the cheese has melted.
6 For a variation: Open out a large tomato-flavoured California wrap. Spoon
over some sauce and scatter over some ready grated cheese. Roll up and cut
into three and arrange on a plate. Garnish with a dollop of soured cream
and a sprinkling of paprika.
7 Cut the tortilla cake into wedges and serve with shredded lettuce, soured
cream and spring onions.
Tips Can use butterbeans, black-eye beans or mixed beans. Can use Gruyere –
for stringy effect – or Red Leicester for colour. Add chilli flakes for
extra heat. Can use other types of tortilla – corn, flour, chips,
California rolls. Great for kids.
Yields
3 servings
