TORTILLA BEANY BAKE

Store cupboard

Ingredients
5 - Herb flavoured wraps (large)
2 - medium Red onion, thinly sliced
170g/6 oz - Frozen spinach (will defrost to 75g/3 oz)
350g/12 oz - Tinned Flageolet beans (drained weight)
300ml/10 oz - Half fat crème fraiche (or natural yoghurt)
425g jar - Ready made tomato pasta sauce
100g/4 oz - Vegetarian cheddar cheese, grated

You will also need a circular ceramic baking dish deep enough to hold the Tortilla layers.

Method

1. Heat the oven to 190°C/375°F/Gas 5.

2. Grill the wraps on both sides until beginning to crisp.

3. Sauté the onion in a little oil.

4. Mix the spinach, beans and crème fraiche together.

5. Layer the Tortilla in the following order: wrap, 1/3 tomato sauce, ½ the sauteed onion, wrap, ½ the bean mixture, wrap, 1/3 tomato sauce, ½ the sauteed onion, wrap ½ the bean mixture, wrap 1/3 tomato sauce and cheese.

6. Bake for 15-20 minutes.

© Copyright The Vegetarian Society 2004

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