Tuscan veg taco tarts
- 4 x Farrah’s taco tortillas
- spray oil
- 2 capsicums, red or yellow
- 200g ohMyVeg garlic Beans & Roasted Crimini Mushrooms
- 400g can no-added-salt chickpeagarbanzoXsgarbanzosX, drained and rinsed
- 4 eggs
- 1 cup cottage cheese
- black pepper
- ¹/³ cup shaved parmesan
- 4 cups rocketarugulaX
- 2 tablespoons balsalmic vinegar
1 Preheat oven to 190ºC. line 4 small (approximately 10 cm round) flan cases, using tortillas. Spray with oil. Prick base of each tortilla with a fork and add a handful of chickpeas to each. Onto a baking tray, place capsicum and spray with oil. Place tortillas in oven and cook for 2-3 minutes (this will stop a soggy base) and cook capsicum for 10 minutes.
2 Meanwhile, prepare the filling. In a bowl, combine eggs and cottage cheese. Season with pepper and ¼ teaspoon salt. Cook frozen vege mix according to packet instructions and drain off any liquid.
3 Add vege mix, chickpeas and a quarter of the capsicum to tortilla cases, along with egg and cheese mixture. Sprinkle over parmesan. Return to oven and bake for 25 minutes or until golden and firm to touch (cover with foil if tacos become too brown before setting).
4 In a small bowl, combine remaining capsicum and rocket. Drizzle over balsamic and toss. Divide among 4 small bowls and serve with tacos.
Depending on the depth of your flan cases, you may have some chickpeas left over. If so, just add to the side salad.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 6g
Dietary fibre 9g
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