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Tortilla & vegie bake


  • Cut the tortillas in quarters, place on an oven tray and leave overnight, uncovered.
  • When ready, the next day, preheat oven to 180°C.
  • Heat the oil in a large heavy-bottomed pan and gently saute the onion, chillies and garlic until tender. Add the zucchini and carrots and toss well for 1-2 mins. Then add the peas and mix well.
  • While the vegies are cooking, blend the mascarpone with the eggs, 1 cup salsa and the cornflour.
  • Layer a lightly oiled oven dish with the tortillas, some salsa, the cheese mixture and the vegies. Repeat the process, tightly cover with kitchen foil and cook in the top shelf of the oven for about 30-40 mins. Then sprinkle with cheese and cream and cook for another 5-10 mins until browned.
  • Serve with a simple green salad on the side.


  • 12 tortillas
  • 1 tbsp olive oil
  • 1 large onion, chopped
  • 2 small red chillies, finely sliced
  • 2 garlic cloves, crushed
  • 2 zucchini, diced
  • 6 baby carrots, diced
  • 1 cup frozen peas, thawed
  • 2 small tubs mascarpone (or cream cheese)
  • 2 eggs
  • 1 large bottle salsa
  • 2 tbsp cornflour
  • olive oil spray
  • grated tasty cheese
  • cream

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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