This was dinner a few nights ago.
From a previous night's dinner, I had 6 leftover tortillas and enough Cheat's
Chilli for around 2 small serves. For my family, 6 burritos is definitely not enough. However, there is plenty to make this simple layered dish.
I added a can of drained butter beans to the
chilli. I gave the casserole dish a quick spray of rice bran oil. I then put in a tortilla, added 1/5 of the
chili mix, then layered tortillas and
chilli until the final tortilla was on top of the last layer of
chilli. Over the top, I grated some nacho flavoured
cheezely. I put the lid on the casserole dish and then heated the pie in a 190 degree
Celsius oven for 40 minutes (basically until it was hot).
The
cheezely melted really well and was a tasty addition to the dish. However, you could replace it with any vegan cheese or omit it entirely.
I served it with baked smoky BBQ capsicums and a salad of diced lettuce, tomato and capers. The green and red capsicums were baked with a sliced onion, good splash of BBQ sauce, around 1/2 teaspoon liquid smoke and a dash of
chilli powder.
The children liked the pie, though the younger 2 were not really salad eaters. Even J, who normally hates capsicum, really liked the smoky BBQ capsicum. I enjoyed the whole thing. It was pretty good for lashed up leftovers.
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