Enchilada pie
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Enchilada pie

By Cassie Best

Give your midweek meal a Mexican twist with our easy enchilada pie. Packed with nutritious veggies, it provides a whopping four of your 5-a-day

  • Prep:5 mins
    Cook:20 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 609
  • fat 22g
  • saturates 8g
  • carbs 76g
  • sugars 26g
  • fibre 14g
  • protein 19g
  • salt 3.1g

Ingredients

  • 1 tbsp vegetable oil or rapeseed oil
  • 2 peppers, any colour you like, sliced
  • 1 red onion, halved and sliced
  • 400g can mixed beans, drained
  • 2 tbsp fajita spice mix
  • 400g can chopped tomatoes
  • small bunch coriander, chopped
  • 4 corn tortillas
  • 100g low-fat soured cream
  • 30g grated cheddar

Method

  1. Heat the oil in a pan. Fry the peppers and onion until soft, about 10 mins. Add the beans, fajita spice mix, chopped tomatoes and some seasoning. Bubble for 5 mins to reduce the tomatoes a little, then stir in most of the coriander. Heat the grill and warm the tortillas in the microwave for 30 seconds.

  2. Spread a quarter of the pepper and onion mixture over the base of an ovenproof dish (a round one, if possible) or frying pan. Top with some of the soured cream and a warm tortilla, then repeat the layers three more times, finishing off with a final layer of soured cream. Sprinkle over the cheese and grill for 5 mins, or until golden and bubbling. Scatter with the remaining coriander before serving.

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