Vegetable Tortilla Pie
AJI-NO-MOTO® Umami SeasoningIngredients
Vegetable Filling:
- 1 Tbsp. (15ml) Oil
- 1 cup (100g) White onion, sliced
- 3/4 cup (75g) Red bell pepper, diced
- 1 1/4 cups (125g) Carrot, diced
- 3/4 cup (100g) Black beans, boiled, drained
- 3/4 cup (100g) White kidney beans, boiled, drained
- 1/2 cup (125ml) Tomato sauce
- 3/4 cup (125g) Corn kernels
- 1 cup (125g) Green peas
- 2 Tbsps. (10g) Cilantro, chopped
- 2 Tbsps. (30g) Brown sugar
- 2 Tbsps. (30ml) Soy sauce
- 1/2 pack (5g) AJI-NO-MOTO® Umami Seasoning
- 5 pcs. (40g) Tortilla, whole
- 3/4 cup (40g) Quickmelt cheese, shredded
Procedure
- SAUTÉ. For the vegetable filling, In a pan, heat oil. Sauté onion, red bell pepper, and carrot for 3 minutes.
- STIR-FRY. Add black beans, white kidney beans, tomato sauce, corn kernels, green peas, and cilantro. Stir-fry for 5-7 minutes.
- SEASON. Add brown sugar, soy sauce, and AJI-NO-MOTO®. Mix well and set aside.
- ASSEMBLE & BAKE. Assemble vegetable tortilla pie by layering tortilla and the vegetable filling alternately. Once the last tortilla has been placed, add cheese then bake in a preheated oven at 190°C (375°F) for 10-15 minutes or until cheese has melted.
- SERVE. Transfer vegetable tortilla pie on to a plate. Let it cool for 15 minutes before slicing into serving pieces. Serve and enjoy!
Cooking Tips
Quickly warm the tortilla in the microwave or a pan before using it to ensure that it is soft enough to layer with the fillings without tearing.
Cooking Time: 30 minutes
Preparation: 30 minutes
Servings:
5
Serving size: 1 slice (145g)
Products Used
AJI-NO-MOTO® Umami Seasoning
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Nutrition Facts
Calories per serving (kcal)
231.9
Carbohydrates (g)
36.9
Proteins (g)
7.2
Fat (g)
5.9
Dietary Fiber (g)
6.9
Calcium (mg)
189.6
Iron (mg)
2.4
Sodium (mg)
622.1
Good to Know Nutrition Facts
Consuming beans is a great way to get both protein and fiber from your diet.