Gluten-free Tortilla Topped Veggie Bake

tortilla topped veggie bake

method

  1. Preheat the grill.
  2. Put the sweet potato in a pan of boiling water, bring to the boil and simmer for 5 minutes. Add the broccoli and simmer for a further 5 minutes. Drain and return to the pan. Set to one side until needed.
  3. Heat the oil in a wok and fry the onions and peppers until the onion begins to soften. Add the mushrooms and courgettes until they begin to brown. Add the soy, sweet potatoes and broccoli. Mix together and pour into a large casserole dish.
  4. Melt the butter in a saucepan and add the flour. Cook for 30 seconds. Add the milk and cheese and bring to the boil, stirring frequently. The sauce should thicken. Season with salt and pepper. Pour over the veggies.
  5. Put the tortilla chips on top and sprinkle over with cheese. Place under the grill for 2-3 minutes or until the cheese melts and the chips begin to brown.

 

Ingredients

  • 1 sweet potato, peeled and cut into 2cm chunks
  • 1 small head of broccoli, broken into florets
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 red pepper, chopped
  • 5 mushrooms, sliced
  • 1 courgette, cut into chunks
  • 1 tablespoon gluten-free soy sauce

Sauce

  • 25g butter, measure using packet
  • 2 tablespoons gluten-free flour
  • 1 1/2 mugs milk
  • 1 mug grated cheese
  • 100g packet corn tortillas
  • 1 mug grated Cheddar cheese

Key

Cost

–

difficulty

**

prep time

cook time

30 Minutes

serves

4

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