Ingredients
Scale
- 6 corn tortillas
- 100 g sieved tomatoes*
- 1 tomato, in pieces*
- 1 bell pepper, in pieces*
- 100 g feta, in pieces
- 60 g black olives, in slices
- 80 g sweet corn, drained
- Oregano
- Basil
- Pepper and salt
Instructions
- Pre-heat the oven to 180 degrees Celcius.
- Mix in a bowl the sieved tomatoes with oregano, basil, pepper and salt.
- Divide the tomato sauce over the tortillas with a spoon
- Put the pieces of tomato, paprika, olive, corn and feta over the tortillas.
- Put the tortillas into the oven for 5-6 minutes.
Notes
*Tomatoes and bell pepper have been retested in 2022. Tomatoes are now only low FODMAP up to 65 gram per serving, red bell pepper up to 43 gram per serving and canned tomatoes up to 100 gram per serving. They all contain fructose. As this recipe contains them all, I advise replacing the tomato and bell pepper for other toppings and only use the sieved tomatoes. This is, if you are still in the elimination phase or when you know that you don’t tolerate fructose.
- Prep Time: 15 min
- Cook Time: 5 min
- Category: Dinner
- Method: Oven
- Cuisine: International