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Tortilla pies

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


  • 2 teaspoons olive oil
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 teaspoon ground chilli
  • 350g butternut pumpkin, deseeded, peeled, cut into 2cm pieces
  • 350g cauliflower, cut into florets
  • 2 zucchini, ends trimmed, coarsely chopped
  • 1 x 800g can diced tomatoes
  • 125ml (1/2 cup) water
  • 150g green beans, topped, cut into 3cm lengths
  • 2 cups shredded roast chicken
  • 4 round (20cm-diameter) flour tortillas
  • 1/2 cup fresh coriander leaves


  • 1
    Preheat oven to 190°C. Heat the oil in a large saucepan over medium heat. Add the onion, garlic and chilli and cook, stirring, for 3 minutes or until the onion is soft.
  • 2
    Add the pumpkin, cauliflower, zucchini, tomato and water and stir until combined. Reduce heat to medium and simmer, partially covered, for 12 minutes or until the pumpkin is tender. Add beans and cook, uncovered, for 2 minutes or until beans are bright green and tender crisp. Add the chicken and cook, stirring, for 1-2 minutes or until heated through. Taste and season with salt and pepper.
  • 3
    Meanwhile: line the base and sides of four 375ml (1 1/2-cup) capacity ovenproof dishes with tortillas. Bake in oven for 8-10 minutes or until the tortillas are golden and crisp.
  • 4
    Divide the chicken mixture evenly among the tortilla cases. Top the tortilla pies with coriander leaves and serve immediately.

Source: taste.com.au


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