Enchilada pie - Secretsfrommyapron

Nutrition and extra info

Freezable

Vegetarian

Nutrition: per serving

kcal609

fat22g

saturates8g

carbs76g

sugars26g

fibre14g

protein19g

salt3.1g

Ingredients

Method

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

Cheddar

Ched-ah

Once cheddar was ‘Cheddar’, a large, hard-pressed barrel of cheese made by a particular…

Method

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.

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.