This chilli non carne tortilla lasagna is one of those dishes that kind of built its self. I knew I wanted to do something meat-free with wraps but I was planning on something like a burrito bake but then inspiration took hold and I thought to myself, what if I used the flour tortillas like pasta sheets and layered the dish instead?
It’s such an easy dish and so tasty. You could easily make the chilli non carne in advance or even make double and freeze a batch for next time.
for the chilli non carne
- 1 medium red onion – finely chopped
- 1 stalk of celery – finely chopped
- 1/2 carrot – finely chopped
- 2 cloves of garlic – crushed
- 1 teaspoon chilli powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 small medium fresh chilli – chopped
- 3 or 4 runner beans – chopped
- 500g mince – I’m using Quorn vegetarian mince but beef or lamb mince would work well
- 1 x 400g tin red kidney beans (I used half a jar of the amazing Queen Red Beans from the Bold Bean Company)
- 1 x 400g tin chopped tomatoes
- 1 teaspoon tomato puree
- 1 teaspoon fresh marjoram
- 1 litre good quality vegetable stock
- 1 small can of sweetcorn (or a handful of frozen sweetcorn)
for the layers:
- 5 tortilla wraps (corn or flour or mixed)
- 150g cheddar cheese
- 100g red Leicester cheese
- 100ml soured cream
- 1 ripe avocado – cut into 8 wedges
I’m using my 30cm shallow casserole dish but any round over-proof pot would work. Needs to be as large (if not slightly larger) than your tortilla wraps
Start with the chilli. On a medium heat, sauté the onions, celery and carrots in a large pan with a little olive oil until they start to soften – roughly 5 mins, then add the garlic and all the spices, turn the heat up a little and fry off for another 5 mins.
Stir in the green beans (if using) and the fresh chillies, followed by the mince which you should let brown for about 5 to 8 mins, before stirring in the rest of the ingredients. Turn the heat down and let it bubble away for 20 mins on the lowest heat, then check for seasoning and add salt and pepper accordingly.
Let the pot gently plop away for at least 2 hours, then turn off the heat and set aside until you need it. As always with these kinds of dishes, if you can leave it overnight then all the better. (It will freeze well at this point too.)
Once you’re ready to make the bake, it’s essentially like making lasagna. Spoon a layer of the mince into the bottom of your round dish and sprinkle with the two cheeses. Add a couple of dollops of soured cream.
Lay one wrap on top and then repeat the layer of chilli followed by cheese and cream. On this second layer add 4 wedges of avocado. Repeat until all the chilli has gone. I used 4 wraps and ended with a top layer of chilli and cheese.
Bake on 180C for 25 – 35 mins until the cheese is golden and the dish is bubbling.
For more vegetarian ideas, check these out on Dom in the Kitchen.
Eat and of course, enjoy!