Vegan Tortilla Bake
2 Serves - UPDATED RECIPE - Now includes extra potato and some extra veggies! Your new favourite meal! Packed full of tasty fresh veggies, cauliflower, beans and pulses, all crowned with crunchy corn tortillas. This very healthy and balanced dish can be enjoyed guilt free! This recipe is inspired by Chilaquiles in collaboration with authentic Mexican powerhouse La Tortilleria in Melbourne. Have it with an egg for an epic breakfast, have it for dinner with some chicken to make Chilaquiles con Pollo. This versatile bake knows no bounds. This dish contains onion, garlic & chilli ------------------ Refrigerate and use within 4 days of receiving your order, or freeze for up to 6 months ℮850g
Vegan
Gluten free
Vegetarian
Nut free
Dairy free
Egg free
Soy free
Allergens -
Ingredients
Ratatouille Base (Tomato Crushed Passata, Brown onion, Blended Olive oil, Garlic, Brown sugar, Salt, Basil, Parsley, Thyme), Vegan Bolognaise (Tomato Crushed Passata, Water, Blended Olive oil, Zucchini, Tomato paste, Brown onion, Carrot Peeled, Sweet potato, Red wine, Green lentil, Mung dal, Split green peas, Celery, Brown sugar, Garlic, Vegeta, Salt, Thyme, Fennel seeds, Oregano, Red quinoa), Dried kidney beans, Zucchini, Tinned roasted capsicum, Roasted Cauliflower (Cauliflower florets, Vegetable oil, Salt), Red onion, Tortilla (GF), Blended Olive oil, Green tomato salsa, Fresh coriander, Coriander Ground, Cumin ground, Smoked Paprika, Cayenne pepper.
Preparation and storage notes
For Oven -Pre-heat oven to 160c. Remove the lid of the foil container and place in the oven for 15-20 minutes Alternatively, it makes a wonderful salsa which can be shared and enjoyed cold.