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Tortilla pies
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Kids' favorite: Easy chicken and veggie tortilla pies - perfect for little chefs.
Ingredients:
  • 9.20 gm olive oil
  • 1 brown onion, halved, finely chopped
  • 2 garlic cloves, crushed
  • 1/2 tsp 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
  • 500.00 ml shredded roast chicken
  • 4 round (20cm-diameter) flour tortillas
  • 125.00 ml fresh coriander leaves
Instructions:
  • Preheat the oven to 190°C. In a large saucepan over medium heat, heat the oil. Sauté the onion, garlic, and chili for 3 minutes until the onion is soft, stirring occasionally.
  • Combine the pumpkin, cauliflower, zucchini, tomato, and water in the pot, stirring until well mixed. Simmer over medium heat, partially covered, for 12 minutes until the pumpkin is tender. Stir in the beans and cook uncovered for 2 minutes until they are bright green and tender crisp. Lastly, add the chicken and stir for 1-2 minutes until heated through. Season with salt and pepper to taste.
  • In the meantime, gently press tortillas into the base and sides of four 375ml (1 1/2-cup) capacity ovenproof dishes. Bake until golden and crisp, about 8-10 minutes.
  • Evenly distribute the flavorful chicken mixture into the tortilla cases. Garnish the tortilla pies with fresh coriander leaves and serve promptly for a delightful meal.

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