This recipe was commissioned by the Vegetarian Society as part of #nationalvegetarianweek It’s vegetarian week, so we’re upping our target of one-day-a-week of meat-free eating! This week I’ll be posting THREE scrumptious vegetarian recipes, that have passed the ‘carnivore-of-a-husband taste test’. We’re starting off with this veggie tortilla pan! Packed with tomatoes, courgette, peppers, carrot and beans, we’re getting some serious five-a-day brownie points.
All made in one pan, stacked up with tortillas, topped with melty, bubbling cheese and finished off with a big pile of extra toppings, like red onion, avocado, chillies and fresh coriander. This quick dinner is the perfect mid-week meal for a hungry family. Here’s a quick visual of the process steps. There’s also a full video below.
–>If you’re interested in increasing your vegetarian meals, check out the National Vegetarian Week website and sign up to the newsletter to receive info on tips, competitions and recipes.<– Are you a vegetarian or do you try to eat some meat-free meals? Some of my favourites are; my garlic and spinach stuffed pasta shells, this Cheese and Tomato Garlic Pizza Bread, my Healthy Nachos with Salsa Verde or my Vegetarian Kway Teow (you know i love my Asian Recipes). I’d love to know some of your favourites! Here’s a sneak peak of what’s coming tomorrow…..
The Vegetarian Loaded Mexican Tortilla Pan Recipe:
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