Ingredients

• 10 small tortillas (300g tortilla dough)
• 20 thin slices of cheese (cheddar, feta or vegan – anything would work for this)
• 1 lime

For the tomato layer

• 100g cherry tomatoes
• 3 spring onions

For the sweet potato layer

• 500g sweet potato, cubed
• 1 tsp chilli flakes

For the Vegetable layer

• 1 red onion, finely sliced
• 3 peppers (red, green and yellow if possible), finely sliced
• 1 tsp garlic powder
• 1 tsp paprika
• 1 ½ tsp cayenne pepper
• 1 tsp onion powder
• 1 tsp ground pepper
• Salt and pepper to taste

For the rice layer

• 250g cooked basmati rice
• 1 x 400g tin of black beans
• 5 spring onions, sliced
• 3 cloves garlic, finely chopped
• ¼ tsp tabasco or hot sauce
• 1 tbsp ground cumin
• 25g fresh coriander

Method

Boil sweet potato for 10 minutes, drain, add chilli flakes and season, then mash roughly and set aside

For the Vegetable layer

Heat some olive oil in a large pan and fry the onions for 10 minutes until softened and starting to brown.  Add the peppers along with the garlic powder, paprika, cayenne pepper, onion powder and ground cumin and cook for a further 5-7 minutes until softened and set aside

For the rice layer

Heat some olive oil in a large pan and add the spring onions and garlic.  Cook for 2-3 minutes, then add the pre-cooked rice and drained black beans stirring in well.

Add the tabasco/hot sauce, ground cumin and salt and pepper to season and cook for 2-3 minutes, stirring to combine.  Finally add the chopped coriander and mix well before taking off heat and setting aside.

For the tomato layer

Chop the cherry tomatoes, add the chopped spring onions and combine in a bowl

Construction…

Add some semolina to the bottom of the remoska to ensure the tortillas don’t stick.  Then place 1 tortilla in the centre of the bottom and another 4 overlapping this base tortilla but spreading up the sides to provide a base to the ‘pie’.  Then add another 4 tortillas overlapping to go further up the sides of the remoska so that there will be enough to go partially over the top once all the filling is inside.

Add half the rice mixture on top of the tortillas and spread evenly, then add half the slices of cheese on top of the rice, ensuring it is well distributed.

Add half of the sweet potato mix, followed by half the pepper and onion mix and then half of the cherry tomato mix, squeezing half the lime over the top of the tomatoes.  Try and gently push each layer to ensure that the mix doesn’t sit too high.

Repeat with a layer of rice, then cheese, sweet potato, vegetables, cherry tomatoes and finally lime.

Finally lay one tortilla in the centre and fold the tortillas from the side in to cover the filling, using a little water if necessary to help the tortillas stick to each other.  Push down gently to make it a little more compact.

Bake in the Remoska for 40 minutes and it will be crisp and golden on top