Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core membership) A$60. Offer ends 30/12/24. See terms.
Join now
Photo of Vegetable tortilla stack by WW

Vegetable tortilla stack

11
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Easy
There’s more than one to serve tortillas and this is the new way! Layered between winter veggies and topped with crispy crumbled feta, this a great family friendly dish.

Ingredients

Flour tortilla(s)

175 g, (5 x 35g)

Olive oil

1 tbs

Leek

1 whole, thinly sliced

Carrot(s)

1 medium, grated

Mushrooms

250 g, button, finely chopped

Garlic

2 clove(s), crushed

Canned diced tomatoes

400 g, (1 can)

Baby spinach

100 g

Reduced fat feta cheese

100 g, crumbled

Grated parmesan cheese

40 g, (1/4 cup)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C. Lightly spray a 20cm round springform cake tin with oil.
  2. Heat oil in a large non-stick frying pan over medium heat. Cook leek, carrot, mushroom and garlic for 3-5 minutes or until softened. Add tomato and spinach and bring to the boil. Boil for 3-5 minutes or until thickened. Season. Drain excess liquid then allow mixture to cool.
  3. Place 1 tortilla over base of prepared tin, trimming to fit. Top with one quarter of vegetable mixture. Repeat, layering with remaining tortillas and vegetable mixture, finishing with a tortilla. Sprinkle with combined feta and parmesan. Bake for 15-20 minutes or until cheese is golden.

Notes

SERVING SUGGESTION: Salad of mixed lettuce leaves.

You might like

You might like