Ingredients
- Olive oil spray
- 2 large zucchini (300 g), coarsely chopped
- 1 large red capsicum, coarsely chopped
- 1 red onion, coarsely chopped
- 2 cloves garlic, crushed
- 1 tablespoon Mexican chilli powder blend
- 1 tablespoon olive oil
- 3 mountain bread natural wraps
- 3 eggs
- 420 g can no added salt Mexican style 3 bean mix, drained
- 200 g ricotta cheese, crumbled
- ½ cup chopped fresh coriander, plus extra leaves to garnish
- ¾ cup grated tasty cheese
- 2 tablespoons pepitas
- 100 g salad leaves, to serve
Method
Step 1
Place zucchini, capsicum, onion and garlic on a large baking tray. Sprinkle with chilli powder, drizzle with oil, toss well then spread over tray. Bake in preheated 200 °C oven (fan-forced) for 20 minutes or until vegetables are tender. Cool.
Step 2
Meanwhile, lightly spray a 20 cm round springform pan with oil. Cut mountain bread wraps in half lengthways. Line prepared pan with bread pieces to cover base and extend up side of prepared pan.
Step 3
Whisk eggs in a large bowl. Stir in beans, ricotta, roasted vegetables, coriander and ¼ cup tasty cheese. Transfer mixture to bread-lined pan. Sprinkle with remaining cheese and pepitas. Bake in preheated 180 °C oven (fan-forced) for about 45 minutes or until set in centre. Stand in pan for 15 minutes.
Step 4
Remove sides from pan. Transfer pie to a serving plate. Serve with salad leaves.
Tips
- Mountain bread wraps are available from the bakery section in supermarkets.
- Mexican chilli powder blend is a mix of paprika, chilli, cumin, oregano, pepper and garlic. It’s less spicy than regular chilli powder.
