Cheesy Pepper and Mushroom Tortizzas
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Cheesy Pepper and Mushroom Tortizzas

Cheesy Pepper and Mushroom Tortizzas

with Sweet Potato Chips and Rocket Salad

Our Cheesy Pepper and Mushroom Tortizzas is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Calorie Smart
Veggie
Allergens:
Milk
Sulphites
Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time20 minutes
DifficultyMedium

Ingredients

serving amount

2

Sweet Potato

1

Bell Pepper

(May contain Celery)

1

Garlic Clove

60

Red Leicester

(Contains Milk)

80

Sliced Mushrooms

12

Red Wine Vinegar

(Contains Sulphites)

60

Tomato Puree

4

Plain Taco Tortillas

(Contains Cereals containing gluten)

40

Wild Rocket

Not included in your delivery

½

Olive Oil for the Dressing

1

Water for the Sauce

sideBannerName

Nutritional information

Energy (kcal)643 kcal
Energy (kJ)2689 kJ
Fat18.2 g
of which saturates9.6 g
Carbohydrate96.6 g
of which sugars24.4 g
Protein18.5 g
Salt2.32 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Grater
Grill Pan
Bowl

Instructions

Chop the Chips
1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the sweet potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

Get Prepped
2

Halve the pepper and discard the core and seeds. Slice into thin strips. Peel and grate the garlic (or use a garlic press).
Grate the cheese.

Cook the Veg
3

Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the pepper and season with salt and pepper. Stir-fry until soft, 5-6 mins.
Add the mushrooms and season again, then stir-fry until browned, 7-8 mins. TIP: Do this in batches if your pan is small - you want the mushrooms to fry, not stew.
Once the veg is cooked, stir in the garlic and cook for 1 min more. Remove from the heat and set aside.

Mix it Up
4

Meanwhile, put the red wine vinegar and olive oil for the dressing (see ingredients for amount) into a large bowl. Season with salt and pepper, then mix together. Set the dressing aside.
In another small bowl, combine the tomato puree and water for the sauce (see ingredients for amount).

Tortizza Time
5

Arrange your tortillas (2 per person) on a large baking tray and cover with the tomato puree mix, leaving a 1cm border around the edge.
Share the mushrooms and peppers between the tortillas, then top with the cheese.
Bake the tortizzas in the oven until golden and the cheese is bubbly, 7-8 mins.

Finish and Serve
6

Add the rocket to the bowl of dressing and toss together.
When the tortizzas are ready, transfer them to your plates and serve with the sweet potato chips and salad alongside.
Enjoy!