This recipe can be made in less than 40 minutes which means it’s totally doable on a weeknight. The vegetarian filling is what makes it so quick and easy to cook. It’s also full of flavour, and super filling thanks to those chickpeas.
The secret to all the flavour is adding a little cheese to the filling along with all the veggies and sauce. It makes everything stick together a bit better too so things don’t just fall out all over the place when you’re stuffing your tortillas.
About the tortillas, I use white corn tortillas which are pretty easy to find these days and gluten free so that’s a win for anyone with those sorts of dietary needs. You could use spinach or chard in place of the kale in this recipe and any soryt of mushroom is fine. I like to think of them as a bit of a clean out the fridge deal. Use what you have! there for grated carrot and zucchini would also be an option.
Serves 4
Ingredients
2 tsps extra virgin olive oil
1/2 cup finely chopped spring onion
1 clove crushed garlic
1 tbs finely chopped coriander root
1.5 tsp paprika
3 cups roughly chopped mushrooms
2 cups roughly chopped kale
1 x 400g can chopped tomatoes
1 x 400g can chickpeas
1 1/3 cup grated cheddar cheese
12 x 14cm (approx) tortillas (warm in a pan to soften slightly and make pliable)
1.5 cups passata
Yoghurt, coriander leaves and chopped green tomatoes or cucumber to serve.
Directions
Preheat oven to 220 degrees celsius.
Heat the oil in a large heavy based high sided pan. Add the onion, coriander, paprika and garlic and cook until soft. Add the mushrooms and saute for 3 minutes. Add the kale and cook for a further 2 minutes then add the tomatoes and 1/3 cup water, drained chickpeas and a pinch of salt. Cook for 10 -15 minutes or until sauce has thickened.
Stir 1/2 cup of cheese through the filling mix. Grab a medium sized baking dish. Place a few spoonfuls of filling in each tortilla and place in the baking tray seam side down. repeat with remaining mixture. Pour passata over the middle of the tortillas then cover with the remaining cheese.
Bake in the preheated oven for 15 minutes or until golden and bubbling.
Serve drizzle in yoghurt and with coriander leaves and cucumber/chopped tomatoes scattered over.
HH. x
