This Mexican twist on pizza layers tortilla wraps with vegetables in a tomato sauce and grated cheese for a full-on pizza taste without a deep bread base. The kidney beans make it a filling meal, and the spices liven up the taste.

Ingredients (serves 2):

  •  olive oil
  • 1 medium sized onion, chopped
  • 1 garlic clove, chopped
  • 200g can of chopped tomatoes
  • 200g can of kidney beans, drained
  • 100g vegetables (this can be frozen mixed vegetables or fresh depending on what you have in your fridge or freezer. I used a combination which included frozen peas and sweetcorn, as well as diced peppers and aubergine, which is what I happened to have lying around)
  • ½ tsp chilli powder (add more or less depending on your taste)
  • ½ tsp oregano
  • 3 flour tortilla wraps
  • 75g grated cheese (I used mature cheddar, but you can use whatever you prefer)
  1. Preheat the oven to 180C/Gas mark 4.
  2. Heat about a tablespoon of olive oil in a saucepan, and add the onions to fry until translucent, then add the garlic.
  3. Add in the fresh vegetables and allow to cook.
  4. Pour in the chopped tomatoes and the chilli powder and oregano, and leave simmering until the sauce starts to thicken slightly.
  5. Add in any frozen vegetables and the kidney beans, and cook until the mixture is heated through.
  6. Now you can start assembling the layers: place a wrap on the baking tray and evenly spread someone of the vegetable mixture, topping it off with a sprinkle grated cheese.
  7. Place another tortilla on top, and continue layering until you’ve used three tortilla wraps.
  8. Spread a little vegetable mixture on top and finish off with a generous sprinkling of cheese.
  9. Place the tray into the oven for about 10-15 minutes, so that the cheese is melted.
  10. Cut into slices and serve with salad leaves!