Photo of Baked vegetarian bean and cheese tortillas by WW

Baked vegetarian bean and cheese tortillas

11
8
8
SmartPoints® value per serving
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
4
Difficulty
Easy
The creamy pumpkin gives these tortillas a tasty edge.

Ingredients

Canned red kidney beans, rinsed, drained

240 g, (1 x 400g can)

wholemeal tortilla

4 individual, (40g each)

frozen corn kernels

110 g

Bega Country Light Cheese, Tasty, 50% Less Fat, Grated

60 g

pumpkin

300 g, peeled, cut into 2cm pieces

olive oil

2 tsp

red onion

1 small, finely chopped

red capsicum

1 medium, finally chopped

tomato pasta sauce

375 g, (390g)

fresh coriander

cup(s), chopped

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 1.5L (6-cup) capacity ovenproof dish with oil. Boil, steam or microwave pumpkin until tender. Drain.
  2. Heat oil in a non-stick frying pan over medium heat. Add onion and capsicum and cook, stirring, for 5 minutes or until softened. Add pasta sauce and bring to the boil. Reduce heat to low and simmer, covered, for 10 minutes or until thickened.
  3. Add pumpkin, kidney beans and corn to the sauce and stir to combine. Reserve 11⁄3 cups (330ml) bean mixture. Cool remaining mixture slightly and stir in cheese.
  4. Warm tortillas following packet instructions. Lay tortillas on a flat surface. Spoon bean and cheese mixture down the centre of each tortilla. Roll to enclose filling. Place tortillas, seam-side up, in prepared dish and cover with foil. Bake for 15–20 minutes or until hot.
  5. Stir reserved bean mixture in frying pan over low heat until hot. Serve tortillas topped with the reserved bean mixture and coriander.

Start eating better than ever!