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Recipes Low FODMAP and Gluten Free Recipe - Mexican tortilla bake
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For the mince

1 tbsp olive oil

1 stalk celery, chopped

1 carrot, chopped

500g/1lb 2oz beef mince

1 mild red chili, deseeded and finely chopped

1 red pepper, deseeded and diced

1 tbsp ground cumin

1 tbsp ground coriander

2 tbsp tomato purée

1 tsp sugar

2 x 400g tins chopped tomatoes

1 small bunch fresh coriander, chopped

salt and freshly ground black pepper

To assemble

3 large gluten free wraps

250g/9oz lactose free double cream, whipped

100g/3½oz mozzarella, grated

100g/3½oz cheddar


Preheat the oven to 160C/140C Fan/Gas 3. Pour the oil into a large ovenproof frying pan over a medium heat, add the carrots and celery and fry for 3 minutes.

Turn up the heat, add the mince and fry until brown, breaking the meat up with a wooden spoon and stirring occasionally.

Add the chili, red pepper and spices and fry for 5 minutes, or until all the moisture has evaporated and the mixture is quite dry.

Stir in the tomato purée, sugar, tinned tomatoes and salt and black pepper. Cover with a lid, bring to the boil and transfer to the oven to simmer for an hour.

Remove from the oven and stir in half the coriander. Increase the oven temperature to 200C/180C Fan/Gas 6.

Spread a third of the cooked mince beef mixture over the bottom of the ovenproof dish and lay one gluten free tortilla wrap on top.

Spread a third of the lactose free cream over the gluten free tortilla and sprinkle with a third of each of the mozzarella and Cheddar cheeses. Repeat twice more so you have 3 layers.

Bake in the oven for about 25 minutes until golden-brown and bubbling. Set aside for 5 minutes before serving and garnish with the remaining coriander.

Recipe adapted from: Good Food

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