Tortilla Nests

Easy but high impact, this is a good store-cupboard recipe to throw together for a lunch or midweek supper. We used vegetarian mince with ratatouille but you could even make it with left-over chilli or bolognese. Thumbs up all round! 

Ingredients (serves 4)

  • olive oil, for greasing
  • 4 large flour tortillas
  • around 175g cooked beef mince or soy mince
  • 1 can cooked kidney beans
  • 1 can tinned ratatouille
  • 2 tsp paprika
  • 60g/2 oz cheddar, grated

To serve

  • cooked rice
  • salad
  • cucumber batons
  • sour cream


  • Preheat the oven at 180C/350F/Gas 4
  • Grease the holes of one or two muffin trays (or do it in two batches – you’ll need 16 holes in total)


  1. Fold the tortilla wrap into four then cut along the folds with scissors so you have 4 quarters. Press each quarter of the wrap into each muffin hole.
  2. Mix the mince, kidney beans, ratatouille and paprika together in a bowl.
  3. Divide the mixture between the wraps in the muffin holes (don’t worry if the wraps overlap) Sprinkle over the cheese. 
  4. Bake in the oven for 15 minutes.