Ingredients

4 mini tortillas

4 tsp vegetable oil

1 courgette, halved lengthways, quartered then cut into 3cm chunks

198g can sweetcorn, drained

½ tsp smoked paprika

80g cherry tomatoes, halved

2 spring onions, trimmed and finely sliced

250g frozen peas, defrosted

1 garlic clove, peeled

2 mint sprigs, leaves picked and roughly chopped, plus extra to serve

Small handful of coriander, roughly chopped

2 limes, 1 juiced, 1 cut into wedges to serve

80g natural yogurt

Instructions

Step 1: Preheat the oven to 200°C (180°C fan/gas mark 6). Brush both sides of the mini tortillas with 2 teaspoons of vegetable oil and lightly season. Arrange them on two baking trays and bake for 5 minutes. Then turn them over, rotate the trays, and bake for another 3 minutes until the tortillas are crisp and golden. Remove from the oven and let cool.

Step 2: While the tortillas bake, heat 1 teaspoon of oil in a large frying pan over medium-high heat. Add the courgette chunks and drained sweetcorn. Cook, stirring occasionally, until they start to brown around the edges, about 6–8 minutes. Stir in the smoked paprika and cook for another minute. Remove from heat and let cool slightly.

Step 3: Toss the cooked courgette and sweetcorn with the halved cherry tomatoes and sliced spring onions. Season to taste and set aside.

Step 4: Prepare the pea dip by placing the defrosted peas, garlic clove, chopped mint leaves, most of the coriander, lime juice, remaining teaspoon of oil, and seasoning into a mini food processor. Pulse until you get a smooth, guacamole-like consistency. Add a splash of water if the mix is too thick.

Step 5: To assemble, spread each crispy tortilla with a generous layer of the pea dip. Top evenly with the vegetable mixture. Garnish with the remaining coriander leaves and a dollop of natural yogurt. Serve immediately with lime wedges for squeezing over.

Tips & Variations

For extra heat, add a pinch of chili flakes to the vegetable mix or pea dip.

Swap natural yogurt for a dollop of sour cream or a vegan alternative for a different creaminess.

Use fresh corn instead of canned if in season for sweeter flavor and texture.

If you don’t have a mini food processor, mash the pea dip ingredients with a fork or potato masher for a rustic texture.

Storage

Store the vegetable topping and pea dip separately in airtight containers in the refrigerator for up to 2 days. Keep the tortillas unassembled and crisp in a sealed container or wrap to maintain their texture. Reheat the veggie mix gently in a pan or enjoy cold. Assemble just before serving to prevent sogginess.

FAQs

Can I use frozen peas without defrosting?

It’s best to defrost the peas before blending to achieve a smooth dip. Using frozen peas straight from the freezer may result in a colder and less creamy consistency.