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| Centra Chopped Tinned Tomatoes 2 piece |
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| Centra White Cheddar Cheese 100 g coarsely grated |
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| Chicken Breast 1 piece cut into chunks (free-range is best) |
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| Chilli Flakes 2 tsp |
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| Ground Cumin 1 tsp |
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| Soft Flour Tortilla 6 piece |
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| Tinned Mixed Beans 2 (if you can’t find mixed beans use kidney beans instead) |
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| Tinned Sweetcorn 1 piece |
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| Add all to shopping list | |
Heat the oven to 200C/fan 180C/Gas Mark 6.
Heat the olive oil in a large frying pan and cook the chicken pieces for 8 minutes until cooked through. Add the chilli flakes and cumin and cook for a further minute.
Now add the tinned tomatoes, beans and sweetcorn and bring to the boil.
In a small roasting dish, start creating your lasagna layers. Start with a flour tortilla, then spread the tomato sauce evenly over the tortilla, topping with cheese. Continue these layers – tortilla, sauce, cheese – until you have used five or six of the tortillas.
Top the last tortilla with a sprinkling of cheese and bake in the oven for 10 minutes until golden and bubbling. Ay caramba! That tastes good.