Gluten Free Chicken and Bean Tortilla Stack
Great for sharing and trying something slightly different to the classic fajitas. You can choose to only use one or two of the fillings but please remember to scale the quantities if you do so.
Credited to: Coeliac UK
Kcal: 764.6
Difficulty: Well worth the effort
Serves 4
30 mins prep
20 mins cooking time
Ingredients
- 6 x 7" Gluten-Free Soft Tortillas*
- Green salad and sour cream, to serve
Chicken Filling
- 1 tbsp oil
- ½ onion, diced
- 2 garlic cloves, crushed
- 600g chicken thighs, diced
- 1 tbsp cumin
- 1 tbsp fresh coriander, chopped
- 100g cheddar cheese, grated
- Black pepper and salt to taste
Vegetable layer
- 1 tsp oil
- ½ onion, sliced
- 1 garlic, clove crushed
- 1 red pepper, sliced
- 1 tbsp tomato puree
- Black pepper and salt to taste
Spiced Beans layer
- 1 tsp oil
- 1 onion, finely chopped
- 1 garlic, clove crushed
- 1 can of black beans, drained
- 1 red chilli, chopped
- 1 tsp of smoked paprika
- 1 tbsp brown sugar
- 1 tbsp fresh coriander, chopped
- Black pepper and salt to taste
Notes: *search our online food and drink information service
Method
- Preheat oven to 180°C, 350°F, gas mark 4. Grease a 7" / 18cm round, deep, loose bottom cake tin.
- For the chicken layer: Heat the oil in a frying pan and cook the onion with the garlic for two minutes. Add the chicken and cumin and fry for 5-8 minutes until cooked. Add the coriander, and reserve until needed.
- For the vegetable layer: Heat the oil, fry the sliced onion for 3 minutes, then add the garlic and red peppers and cook for 5 minutes. Add the tomato puree and cook for a further five minutes or until the peppers have softened.
- For the bean layer: Heat the oil and add the chopped onion. Cook until the onion becomes transparent, then add the garlic and beans. Add 3 tbsp water, plus the chilli, smoked paprika and brown sugar, and season with salt and pepper.
- Cook for 2 minutes before mashing together, then continue to cook for a further 3-4 minutes, stirring continuously. Add the coriander and stir through. Put to one side until needed.
- Place a tortilla in the base of your prepared tin. Spoon half the bean mixture over the tortilla.
- Place another tortilla on top. Now layer half the chicken filling and sprinkling with a third of the cheese.
- Place another wrap on top and add the vegetable layer.
- Repeat with another layer of the chicken and cheese and another layer of beans. Top with the remaining tortilla and the remaining cheese.
- Bake for 20-25 minutes or until the top is golden and piping hot.
- Serve the stack cut into wedges with a crisp salad and a spoonful of sour cream.
Nutritional information per serving
Kcal
764.6
Fat
35.1g
Carbs
44.7g
Protein
55.8g
Fibre
16.6g
Sugars
16.7g
Hints and tips:
You can add a different vegetable to the vegetable layer, or you can replace all the layers with our chill recipe.
