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  • Difficulty: Simple

Loaded Mexican tortilla pan

This one pan layered dish is super-quick to prepare. Satisfying comfort food with all the best toppings! If you’re looking to lower the fat levels of this recipe, use reduced fat cheddar cheese and reduced fat soured cream.

  • Serves 4

  • Preparation 10 mins

  • Cooking 25 mins

© Kitchen Sanctuary in partnership with the Vegetarian Society.

Loaded Mexican tortilla pan
  • Egg-Free

  • Nut-Free


  • 1 tbsp olive oil
  • 1 small onion, chopped
  • 3 cloves garlic, crushed
  • Pinch of salt and pepper
  • 500ml vegetable stock
  • 100ml whole milk
  • 150g dried spaghetti
  • 1 small broccoli
  • 16 stalks asparagus, trimmed
  • 60g frozen peas
  • 1 large courgette, spiralised
  • 30g vegetarian Italian-style hard cheese, grated
  • 1 tsp lemon juice
  • Small bunch mixed herbs, chopped
  • 100g vegetarian soft goat's cheese, roughly chopped

Watch the recipe being made here:

How to make a Loaded Mexican Tortilla pan


  1. Heat the oil in a large frying pan on a medium heat.
  2. Add the chopped onion and fry gently for a couple of minutes until the onions start to go translucent. Add in the garlic, salt and pepper. Stir and cook for 30 seconds. Add the stock and milk. Bring to a simmer, then stir in the spaghetti. Lower the heat so there’s a gentle bubble, then place a lid or some foil on the pan. Turn down the heat and cook for 10 minutes.
  3. Remove the lid and stir the spaghetti, then add in the broccoli, stir, place the lid back on and cook for another 2 minutes.
  4. Next add the asparagus, cook with the lid on for 2 mins, then add the peas and spiralised courgette. Cover again and cook for 2 mins.
  5. Remove the lid, stir in the vegetarian Italian-style hard cheese, lemon juice and herbs, and dot on the goat’s cheese before serving.

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