Why I ever think drinking on a Sunday is a good idea is beyond me. To cut a long story short, Jamie and I went for a roast and I drank a bottle of wine. Next thing I know, I’m lying on my bed, fully clothed and surrounded by mini Toffee Crisp wrappers, popcorn and there’s a half eaten cheese toastie upon my person. My laptop’s open on the bed and is playing endless episodes of Ru Paul’s Drag Race (I love Netflix). So all in all, a very successful Sunday.
Although the fun never lasts, I was so horribly hungover at work today that I’m pretty sure I needed medical assistance. When I finally got to the hospital (to see my mum who is currently having chemo) I was stunned nobody took any notice of my condition, savages.
Anyway, enough about my life, lets talk about my new flat… What? It’s exciting and I feel like sharing! So yes, Jamie and I are officially the new renters of a one bedroom flat in sunny Archway. It has a roof terrace and everything so now I can buy plants and accidentally neglect them like everyone else in North London.
So let’s celebrate with this this rather tasty tortilla lasagne (which I’m sure I will be making with tomatoes I grow on my new roof terrace) okay I’ll stop it now. This recipe is actually one I wrote for Families First Magazine’s July/August issue (out now). They trust me to write recipes for them sometimes which is nice, they clearly have impeccable taste.
Serves 6 / Hands on time 1 hr / Total time 1 hr 30 mins / V 🌶
You’ll need: A deep ovenproof dish (roughly 10 inches wide)
1 white onion peeled and chopped
1 yellow pepper, chopped
1 large deseeded red chilli, finely chopped
Two handfuls of chopped coriander
2 Tbs tomato purée
1 heaped teaspoon of smoked paprika
Half a tsp of chilli flakes
2 cans chopped tomatoes
500ml vegetable stock
Spray oil or tsp of olive oil
1 can black eyed beans drained and washed
1 can black beans drained and washed
1 sweetcorn, kernals removed or 2 small cans of drained sweetcorn
100g vegetarian cheddar, grated (save half for topping)
100g vegetarian feta, crumbled (save half for topping)
6 medium tortillas
Sour cream, salsa, handful of chopped fresh coriander, lime wedges and salad leaves.
1. Preheat an oven to 200°C/180°C fan/gas mark 6.
2. Finely chop the onions, yellow pepper and the chilli. Add them to a large saucepan with the oil and sweat on a medium heat for around 10 minutes until softened.
3. Once soft, add the tomato purée, smoked paprika, chilli flakes, chopped coriander, canned tomatoes and the vegetable stock. Give it a good stir, season with salt and pepper and bring to the boil. Once boiling turn down the heat and let the sauce reduce for around 15 – 20 minutes stirring occasionally.
4. Drain the wash the beans and pop them in a large bowl along with the corn kernels. (To remove the kernels, hold the corn upright. With a sharp knife slice in a downwards motion towards the base to remove the kernels. Alternatively use two small cans of drained sweetcorn)
5. Mix the beans and the corn together along with half of the crumbled feta and half of the grated cheddar.
6. Once your sauce has reduced, take off the heat. Grease a large oven proof dish with spray oil or oil and place 2 tortillas in the bottom (Don’t worry if they overlap). Top with a third of tomato sauce and spread it out evenly. Top with half the bean and cheese mixture evenly. Top with another two tortillas.
7. Top with another third of the tomato sauce and spread out again. Top evenly with the other half of the bean mixture. Top one more time with two more tortillas, spread over the last of the tomato sauce and sprinkle with remaining feta and grated cheese.
8. Pop in the oven for 20-30 minutes until the top is lovely and brown. Remove from the oven and let the lasagne rest before serving for 5-10 minutes. Finally serve topped with a sprinkling of fresh coriander, sour cream, salsa, lime wedges and salad leaves.
If you’ve had a go at making my tortilla lasagne or any of my recipes, I’d love to hear about it @corrieheale firstname.lastname@example.org