A vibrant and wholesome bake layering soft tortillas with a robust, spicy tomato-bean sauce and sweetcorn, finished with a touch of tangy goat's cheddar. A hearty, flavorful, and healthier family meal.

Servings: 6 servings
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients

• 1 tablespoon Garlic infused olive oil
• 1 (chopped) Onion
• 1 (chopped) Red pepper
• 2 (chopped with seeds) Green bird's eye chillies
• 1 teaspoon Maldon sea salt flakes
• 2 tablespoons (finely chopped) Fresh coriander stalks
• 800 grams (2 cans) Chopped tomatoes
• 1 tablespoon Tomato ketchup
• 800 grams (2 cans, drained and rinsed) Black beans
• 500 grams (2 cans, drained) Canned sweetcorn kernels
• 150 grams Grated mature goat's cheddar
• 6 Soft flour tortilla wraps

Instructions

1. Preheat oven to 180°C (350°F).
2. Heat the garlic infused olive oil in a large pan over medium heat. Add the chopped onion and red pepper, cooking until softened, about 5-7 minutes.
3. Stir in the chopped green chillies, salt, and finely chopped coriander stalks. Cook for 1 minute until fragrant.
4. Add the chopped tomatoes and tomato ketchup to the pan. Bring to a simmer, then stir in the drained black beans and sweetcorn. Cook for 5 minutes, allowing the flavors to meld.
5. Spread a thin layer of the bean and vegetable sauce in the bottom of a large baking dish.
6. Place two tortilla wraps over the sauce, slightly overlapping if needed.
7. Spoon one-third of the remaining sauce over the tortillas and sprinkle with a quarter of the grated goat's cheddar.
8. Repeat layers twice more: tortillas, sauce, and cheese. For the top layer, finish with the remaining sauce and cheese.
9. Bake for 25-30 minutes, or until the cheese is melted and bubbly, and the bake is heated through.
10. Let stand for a few minutes before serving. Garnish with fresh coriander leaves if desired.