The Extra Veg blogging challenge was launched last month, thanks so much to all those who took part. With extra portions of vegetables not only do you get extra vitamins and nutrients it also fill you up so you are less tempted to eat not so healthy foods.
I’m hosting alternate months with lovely Helen from Fuss Free Flavours, here's my recipe for this month:
Vegetable and Chilli Bean Tortilla Stack
This is a quick lunch or supper that is perfect for using up leftovers or vegetables that need cooking before your shopping is done. Great for busy weeknights or feeding a crowd on weekends.
400g leftover cooked vegetables, I used sweet potato and butternut squash
6 cubes frozen spinach, cooked and drained
2 tins chilli beans
6 tortillas, home made or store bought
50g - 100g grated cheese
Lightly grease a large oven dish and put a tortilla in the bottom. Spread with a layer of vegetables and spinach then place a tortilla on top. Spread the tortilla with a layer of chilli beans then place another tortilla on top. Repeat until all the vegetables and chilli beans have been used. Sprinkle grated cheese over the top then bake in an oven preheated to 160C/160C Fan for 15 - 20 minutes.
Serve with extra vegetables or a green salad and a dollop of soured cream.
To take part, simply blog about any recipe or idea where you eat an extra portion of vegetables.
There are a few rules:
Please link to the current host (ME!) and to Helen.
Tweet using #ExtraVeg
Closing date – 28th of the month
By entering you are agreeing to let us use an image from your entry on this site, and to pin to Pinterest.
Please be respectful of other people’s copyright
But feel free to:
Send to as many other events as you like
Tell me about your ideas for extra veg on the linky below!
We’ll be looking for guest hosts later in the year, so please mail me if you are interested. helen at fussfreeflavours dot com