1 pkt corn tortillas (GF) (10)

A little coconut oil

1 tin of tomatoes

1 small brown onion

1 clove garlic


1 medium sweet potato

Approx. 500g mushrooms

3-4 medium sized zucchini

1 tin or 4-5 medium sized tomatoes

1 tin chick peas (rinsed and drained)

1 tin borlotti beans (rinsed and drained)

1-2 chillies (de-seeded and finely chopped)


Gently toast each tortilla and set aside. Preheat oven to 180ºc.

Roughly chop in a blender the tomatoes, onion and garlic and set aside.

Peel and dice the sweet potato. Place it with the beans, mushrooms, and chilli in a non-stick pan with a little oil and gently cook for a few minutes on a medium heat, before adding the zucchini. Cook for a further 10 – 15 minutes or until the vegetables are soft and tender.

Place a few tablespoons of this mixture into each tortilla in your baking dish and gently roll. Continue until all the mixture is used amongst all the tortillas. They should be nice and compact in your dish..

Completely cover with the first tomato mixture prepared earlier, and then sprinkle with a little grated cheese or cashew cheese, before baking in the oven at 180ºc for 20-30 minutes, or until golden brown on top.

This forms a complete meal on its own, or serve with a salad. A sprinkle of coriander over the top just before eating, really adds to the flavour, but can be omitted for those not so keen on the taste of coriander.

Enjoy ☺ Shaz

Don’t forget to share this via , Google+, Pinterest and LinkedIn.