Keep a pack of flour tortillas handy to make this quick recipe using leftover veggies like sweet potato, butternut squash or carrots. Then hunt through the fridge and pull out all those scraps of leftover cheese - the wedge of Stilton, the finger of Gruyère, the wedge of Cheddar, to make a tasty supper in minutes.
Serves 4
1. Place a flour tortilla in a dry non-stick frying pan and lavishly spread with the crushed vegetables, right to the edges.
2. Season with salt and pepper and scatter with the cheeses. Top with another flour tortilla and cook over a medium heat until lightly browned, about 3 mins.
3. Turn once, and cook the other side until lightly browned and the cheese has melted.
4. Transfer to a board, and keep warm, while you make the others. Cut in half or into quarters to serve
By Jill Dupleix, © For further tips on reducing food waste, visit Love Food Hate Waste
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