Live Well Gluten Free

www.coeliac.org.uk | 33 RECIPES Preparation time: 30 minutes Cooking time: 20 minutes Serves: 4 • 6 x 7" gluten free soft tortillas* • green salad and sour cream, to serve For the chicken layer • 1 tbsp oil • ½ onion, diced • 2 garlic cloves, crushed • 600g chicken thighs, diced • 1 tbsp cumin • 1 tbsp fresh coriander, chopped • 100g cheddar cheese, grated • black pepper and salt to taste For the vegetable layer • 1 tsp oil • ½ onion, sliced • 1 garlic, clove crushed • 1 red pepper, sliced • 1 tbsp tomato purée • black pepper and salt to taste For the spiced beans layer • 1 tsp oil • 1 onion, finely chopped • 1 garlic clove crushed • 1 can of black beans, drained • 1 red chilli, chopped • 1 tsp of smoked paprika • 1 tbsp brown sugar • 1 tbsp fresh coriander, chopped • black pepper and salt to taste Nutritional information (per serving) Calories (kcal) 676.0 Protein (g) 41.8 Carbohydrate (g) 54.0 Sugars (g) 10.8 Fat (g) 32.0 Fibre (g) 8.3 Method 1 Preheat oven to 180°C/160°Fan/Gas Mark 4. Grease a 7" / 18cm round, deep, loose bottom cake tin 2 For the chicken layer: heat the oil in a frying pan and cook the onion with the garlic for two minutes. Add the chicken and cumin and fry for 5-8 minutes until cooked. Add the coriander, and reserve the chicken layer mix until needed 3 For the vegetable layer: heat the oil, fry the sliced onion for 3 minutes, then add the garlic and red peppers and cook for 5 minutes. Add the tomato puree and cook for a further 5 minutes or until the peppers have softened. Reserve the vegetable layer until needed 4 For the bean layer: heat the oil and add the chopped onion. Cook until the onion becomes transparent, then add the garlic and beans. Add 3 tbsp water, plus the chilli, smoked paprika and brown sugar, and season with salt and pepper 5 Cook the bean layer for 2 minutes before mashing together, then continue to cook for a further 3-4 minutes, stirring continuously. Add the coriander and stir through. Put the bean layer to one side until needed 6 It's time to build your stack. Place a tortilla in the base of your prepared tin. Spoon half the bean mixture over the tortilla 7 Place another wrap on top and add the vegetable layer 8 Place another tortilla on top. Now layer half the chicken filling and sprinkle with a third of the cheese 9 Repeat with another layer of the chicken and cheese and another layer of beans. Top with the remaining tortilla and the remaining cheese 10 Bake for 20-25 minutes or until the top is golden and piping hot 11 Serve the stack cut into wedges with a crisp salad and a spoonful of sour cream. Tip: You can add a different vegetable to the vegetable layer, or you can replace all the layers with our chilli recipe from page 38. Chicken and bean tortilla stack This is really easy to personalise – you can only use one or two of the fillings if you like. Just remember to scale the quantities if you do so.