Serves 4
Prep: 10 mins
Cook: 10 mins
Cost: £7.04 or £1.76 per serving, with leftover tortillas, cheese, mushrooms, salad leaves and celery. There will be enough leftover ingredients to make this recipe many more times.
Ingredients
- 4 soft flour tortillas (wholewheat, if possible) £1.00
- 4 tomatoes, chopped £0.75
- 80g hard cheese, grated (reduced-fat, if possible) £2.00
Swappable or optional:
- 1 red pepper, deseeded and thinly sliced £0.48
- 1 yellow pepper, deseeded and thinly sliced £0.48
- 150g closed-cup mushrooms, sliced £0.90
- 4 handfuls mixed salad leaves £0.95
- 1 carrot, grated £0.05
- 2 celery sticks, chopped £0.43
- 3 teaspoons dried Italian mixed herbs (optional)
- 1 pinch ground black pepper (optional)
Method
- Preheat the grill. Arrange the peppers and mushrooms on a baking sheet and grill them for 4 to 5 minutes, turning once. Add the tomatoes and herbs, then season with black pepper. Keep warm. Add some torn-up basil leaves to the tomato mixture for extra flavour.
- Put a tortilla into a dry frying pan and sprinkle a quarter of the cheese over the top. Cook over a medium heat for about 30 to 40 seconds until melted. You could use white flour tortillas, though they won't provide as much fibre as wholewheat ones.
- Add a quarter of the vegetable mixture to one side of the tortilla, then fold it in half, over the filling. Cook for a few moments, then slide it onto a warm serving plate. Keep warm.
- Repeat with the remaining tortillas. Serve with the salad leaves, grated carrot and celery.
For a snack, just make 2 and cut them in half to serve 4 people.
Per Serving
- 1013kcal/ 242kj
- 12.5g protein
- 32.5g carbohydrate, of which 11g sugars
- 7g fat, of which 1g saturates
- 5g fibre
- 0.9g salt