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Veggie Fajita 'Supernova' Tortizzas

Veggie Fajita 'Supernova' Tortizzas

with Peppers, Yoghurt and Corn on the Cob

lightyear
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Discover out-of-this-world flavours with our Veggie Fajita 'Supernova' Tortizzas with Peppers, Yoghurt and Corn on the Cob.

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Tags:VeggieFamily FriendlyUnder 650 calories
Allergens:MilkCereals containing Gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

2 unit(s)

Corn on the Cob

1 unit(s)

Bell Pepper

1 unit(s)

Green Pepper

1 sachet

Tomato Puree

1 sachet

Mexican Style Spice Mix

90 grams

Mature Cheddar Cheese

(ContainsMilk)

4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing Gluten)

50 grams

Greek Style Natural Yoghurt

(ContainsMilk)

Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2510 kJ
Energy (kcal)600 kcal
Fat28.8 g
of which saturates13.4 g
Carbohydrate56 g
of which sugars13.2 g
Protein23.8 g
Salt2.1 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Aluminum Foil
Frying Pan
Grater
Bowl
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Halve the corn on the cobs widthways by running a knife firmly around the middle, then snapping them in half with your hands
Pop the corn onto a large sheet of foil. Drizzle with oil, season with salt and pepper if you'd like, then scrunch the foil closed to create a parcel.
When the oven is hot, roast on the top shelf until the corn is tender, 25-30 mins.

2

While the corn roasts, halve the peppers and discard the core and seeds. Slice into thin strips.
Heat a drizzle of oil in a large frying pan on high heat.
Once the oil is hot, add the pepper and fry, stirring occasionally, until just soft, 3-4 mins. Set aside once softened.

3

Meanwhile, combine the tomato puree, Mexican style spice mix and olive oil (see ingredients for amount) in a small bowl. TIP: Add less spice if you prefer things milder.
Grate the cheese.
Lay the tortillas (2 per person) on baking trays and cover with the tomato puree mixture, leaving a 1cm border around the edge.

4

When the peppers are cooked, scatter them over the tortizza bases and sprinkle the cheese all over - start from the centre outwards to make the 'supernova' explosion!
Bake your tortizzas on the middle shelf of your oven until the base is golden and the cheese is bubbling, 7-8 mins.
Space Ranger Mission: Supernova spotted! Little space rangers can help scatter the cheese over the tortizza bases to make the explosions. You'll add the explosion cores when serving.

5

Once the corn is cooked, carefully remove from the foil and spread with a little butter if you'd like.

6

When ready, transfer the fajita 'supernova' tortizzas to your plates and top with a dollop of yoghurt to make your explosion cores.
Serve with the corn on the cob alongside. Enjoy!