Prep time: 20 minutes

Clean up time: 5 minutes

Serves: 4

Are you looking for a new mid-week quick recipe that the kids will love? Then look no further! I may have overdone my veggie risotto, and everyone was a bit sick of it when I found this recipe in my first plant-based cookbook. I’ve made some adjustments to make it more kid-friendly, and it’s my new favourite, quick, weekday evening meal. It’s straightforward to put together, can be prepped in advance, is full of fresh ingredients, and takes an hour to bake, which gives you lots of time for cleanup. It’s winter in New Zealand now and it’s also a lovely warming meal on these cooler evenings.

Joey’s Salsa Slice

- based on Ann Esselstyn’s Tortilla Pie

INGREDIENTS

4 large wholewheat sandwich wraps (see tips)
2 cans beans rinsed & drained (see tips)
2 x 300gm jars of salsa (see tips)
1 cup frozen corn
1 large onion, finely chopped and stir-fried until limp
1 red capsicum finely diced
1 large tomato (or a cup of cherry tomatoes), chopped
1 cup (125gms) plant-based cheese (see tips)

METHOD

-Pre-heat oven to 180°C.

-Line the bottom of a large baking dish with two of the sandwich wraps.

-Mash the beans and spread them over the wraps.

-Then add in layers- one jar of salsa, corn, stir-fried onion, capsicum, tomato, and half of the plant-based cheese.

-Top with the remaining sandwich wraps, the second jar of salsa, and the remaining plant-based cheese.

-Bake for 60minutes, uncovered. Slice and serve.

Ingredient Tips:

-The original recipe calls for corn tortillas as the base ingredient. We always have sandwich wraps in the house, so I used these instead and liked them so much I never tried the corn tortillas. I’m sure it would be just as tasty, and would make the recipe gluten-free.

-We mix up the beans in this dish to add variety and make it a bit different every time. When I photographed it, I used lentils and red kidney beans. I’ve also made it with cannellini, adzuki, and black beans. Our favourite is lentils with adzuki beans. Mashing the beans makes the slice more pie-like, and it’s much easier to serve. The kids also seem to prefer it with a more solid texture as it doesn’t fall apart and reveal all the veggies on the inside!

-I tried this recipe with tinned chopped tomatoes, and it was too watery. The salsa is the right consistency to hold it all together. We’ve tried a variety of brands and settled on the mild brand version at our supermarket. If you like a bit of spice (and don’t have fussy kids like me), then you can go for a hotter option.

-There are lots of types of plant-based cheeses out there to choose from. The addition of plant-based cheese means I can sell it to Jensen as a pizza slice. Plant-based cheese can be expensive, so we buy a 250gm block, grate it all then freeze half of it for the next time we are making the slice.

Preparation & Clean Up Tips:

-This recipe is loaded with fresh vegetables, and I try and chop them as finely as possible, making it easier for the kids to eat.

-It’s also possible to prep this slice ahead of time. I usually put it together at lunchtime and store it in the fridge. Then leave a reminder for Jase to put the oven on and bake it while we are out at after school activities. Then it’s ready when we walk in the door!

-It lasts us two nights and can be reheated in the same dish at 180 degrees for about 15 minutes.

-The long bake time also means there is lots of time to clean up the dishes.

I hope you enjoy this recipe as much as we do. It’s not complicated or fancy cooking, but it is great for those weekday evenings that can be short on time. I also love that there are lots of veggies hidden in there, really boosting the nourishment. I’m sure it would taste just as good with different veggies too. Some baby spinach, stir-fried mushrooms, frozen peas - I think I need to start experimenting!

Disclaimer: I am not a nutritionist or health professional. I have completed a certificate in Plant-Based Nutrition from eCornell and have done in-depth research about plant-based living. The information I trust is mostly sourced from medical professionals that are leading the way in this plant-based revolution. Check out my recommended page for more info.