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Enchilada pie in a serving dish with a slice taken out

Enchilada pie

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A star rating of 4.6 out of 5.175 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Freezable
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal609
fat22g
saturates8g
carbs76g
sugars26g
fibre14g
protein19g
salt3.1g
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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 tsp - 2 tbsp fajita spice mix (depending on how spicy you like it)
  • 400g can chopped tomatoes
  • small bunch coriander, chopped
  • 4 corn tortillas
  • 100g low-fat soured cream
  • 30g grated cheddar

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, March 2019

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Overall rating

A star rating of 4.6 out of 5.175 ratings
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