Vegetarian Loaded Mexican Tortilla Pan
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Mexican-style tortilla skillet loaded with roasted vegetables, beans, cheese, and cream, topped with avocado and fresh chiles. Ready in 20 minutes, it proves you don't miss the meat.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 tbsp olive oil
- 1 onion (peeled and diced)
- 1 carrot (peeled and diced)
- 2 cloves garlic (peeled and crushed)
- 1 yellow bell pepper (chopped into chunks)
- 1 courgette (chopped into chunks)
- 1 tsp cumin
- ½ tsp cinnamon
- 1 tsp ground coriander
- 1 red or green chilli (chopped)
- 2 x 400g (2 x 14oz) tins of good-quality chopped tomatoes
- 1 x 400g (1 x 14oz) tin of kidney beans or mixed beans (drained and rinsed)
- 1 tsp honey
- pinch salt and pepper
- 25 g (5 tbsp) vegetarian Cheddar cheese (grated)
- 4 tbsp double (heavy) cream
- 3 tbsp soured cream
- 2 flour tortillas ((use gluten free tortillas if required))
- 100 g (1 cup minus 2 tbsp) mixed vegetarian Cheddar and vegetarian red Leicester (grated)
- 1 small bunch fresh coriander (cilantro) (roughly chopped)
- 1 fresh red chilli (I liked Fresno chillies, sliced)
- 1 ripe avocado (de-stoned, scooped out and sliced)
- ½ small red onion (peeled and thinly sliced)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 664mg
- Total sugar
- 20g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 934mg
- Calcium
- 352mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 664MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.