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Tortilla Beany Bake


Veg HT MC 30mins


Serves 4-6    Hot  Vegetarian  Vegetables  Pulses  Main Course  



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


1. Heat the oven to 190°C/375°/Gas 5. Grill the wraps on both sides until beginning to crisp.

2. Sauté the onion in a little oil.

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

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

5. Bake for 15-20 minutes.

Cordon Vert School -  NVW 2004   © Copyright The Vegetarian Society 2004



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