1 tsp olive oil
1 stick celery, chopped small
1 carrot, chopped small
1 zucchini, chopped small
1 red or yellow pepper, seeded and chopped
85g chopped squash small cubes
200g can chopped tomatoes
good pinch of mild chilli powder
3 generous handfuls of fresh spinach leaves
4 corn tortillas, about 20cm in diameter
Optional: grated vegetarian Parmesan style cheese
Heat the olive oil in a frying pan, add the vegetables (except spinach) and cook gently for a few minutes until they are soft.
Tip in the tomatoes and then add the chilli powder. Heat until the sauce is bubbling, then lower the heat and simmer gently for 10 minutes.
Now add the spinach to the tomato mixture and cook until the leaves have wilted – this will only take a minute or so. Remove the pan from the heat.
Check the seasoning – you shouldn’t need salt, though you might want to add a little pepper, and more chilli powder if you like things hot.
Lay the tortillas on a work top, spoon in the filling, then fold them into triangles.
Recipe from Good Food magazine