Thursday, May 27, 2004
Store cupboard (for those of us in the "states" who don't speak English - this means "pantry")
5 - Herb flavoured wraps (large)
2 - medium Red onion, thinly sliced
6 oz - Frozen spinach (will defrost to 3 oz)
12 oz - Tinned Flageolet beans (drained weight)
10 oz - Half fat crème fraiche (or natural yoghurt)
14 oz jar - Ready made tomato pasta sauce
4 oz - Vegetarian cheddar cheese, grated
You will also need a circular ceramic baking dish deep enough to hold the Tortilla layers.
1. Heat the oven to 375°.
2. Grill the wraps on both sides until beginning to crisp.
3. Sauté the onion in a little oil.
4. Mix the spinach, beans and creame fraiche together.
5. Layer the Tortilla in the following order: wrap, 1/3 tomato sauce, 1/2 an onion, wrap, 1/2 the bean mixture, wrap, 1/3 tomato sauce, 1/2 an onion, wrap 1/2 the bean mixture, wrap 1/3 tomato sauce and cheese.
6. Bake for 15-20 minutes.