This recipe was born after one of those annoying moments staring into your fridge hoping something jumps out at you when you have absolutely no idea what you are going to make for tea and everybody is starving. My son, Beau, gets so ‘hangry’ when he isn’t fed at regular intervals and we were heading towards danger zone.
After a conversation at work I knew I wanted to try one of the chilli, tortilla stack bake recipes but my two children really don’t like chilli so I knew I needed to adapt the recipe. As I stood staring at half a celery stalk, a few sad looking carrots and a pack of Vivera chicken tenders I had been wanting to try I decided there was no better time than now to give my idea a whirl.
With Beau and Skye not normally liking Chilli this recipe isn’t very traditional, there are no peppers in it but you can make any chilli base you like, it will still work brilliantly, but this worked really well with the ‘chicken’ and made for a really family friendly recipe.
Before I go into the recipe……just a little note on building your creation. I built mine with the wraps as the first layer in the baking dish, this caused them to stick to the bottom but they did come off really easily after soaking and upon looking at other recipes for similar creations it seems they too start the build with the tortilla first. Next time I make this though, I will be starting with a bit of chilli first and then layer up with tortillas. So it is up to you……..either way will work fine but don’t be surprised if you make a mess of your dish if you start tortilla first.
- 1 large white onion – chopped
- 3 cloves of garlic – crushed
- 3 celery stalks – finely chopped
- 2 large carrots – finely chopped or grated
- 1 tin of kidney beans – drained
- 1 tin of chickpeas – drained
- 1 pack of Vivera Chicken Tenders – chopped into strips
- 1 tin chopped tomatoes
- 1 carton passata (500g)
- Small bunch of fresh coriander – stalks and leaves
- A shake of chilli powder – to taste – add more if you like it spicy
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of turmeric
- 1/2 teaspoon of ground cumin
- 4 large or 8 mini white tortillas
- 150g grated vegan cheese – we recommend the Asda Free From Cheddar
- Salt and pepper – to taste
- Glug of oil – any you prefer
- Add your oil to a large saucepan and heat for a minute
- Add your onion, celery, carrot and fry off for about 5 minutes
- Add your garlic, fry for a further 2 minutes
- Add your spices and fry off for 1 minute to release the flavours
- Tip in the kidney beans, chickpeas and Vivera chicken tenders, stir well.
- Tip in the tinned chopped tomatoes and passata and the chopped coriander stalks, stir well and cook on a medium heat for approximately 10 minutes, stirring regularly, until the veg has softened.
- Once cooked through, add the majority of the remaining coriander (retaining just a little for decoration) and stir well. Taste your chilli and season with salt and pepper accordingly.
- Preheat your oven to 200°c
- Build your stack – you want to layer up your tortillas and chilli in an ovenproof dish. Don’t worry about being neat, there won’t be any awards for pretty presentation on the plate with this one……trust me.
10. As mentioned above, I started with the tortillas for my first layer. I used the mini tortillas so layered three of them on the bottom, followed by a generous layer of chilli. I then added another three wraps on top, followed by more chilli, then one more layer of wraps (two wraps is fine for this top layer) and then cover with the remaining chilli, sprinkle with your grated cheese and remaining coriander leaf.
11. Bake in the oven for approximately 25-30 minutes or until the cheese is melted, golden brown and bubbling.
This meal is best served straight away, hot from the oven, we have not tried reheating or freezing it yet but imagine the finished dish would not be quite the same.
It is delicious served with a crisp green salad and some smoked paprika sweet potato chips.
Thank you so much for reading! Happy Cooking.
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Love from Em x