Enchilada pie in a serving dish with a slice taken out

Enchilada pie

  • 1
  • 2
  • 3
  • 4
  • 5
(85 ratings)

Prep: 5 mins Cook: 20 mins

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

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal609
  • fat22g
  • saturates8g
  • carbs76g
  • sugars26g
  • fibre14g
  • protein19g
  • salt3.1g
Save to My Good Food
Please sign in or register to save recipes.

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
    Cheddar

    Cheddar

    Ched-ah

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

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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
french_cook's picture
french_cook
23rd Jun, 2020
5.05
Great recipe: easy, quick, cheap and so delicious! It says it serves 2 people but you would have enough for 4 people if you serve it with some guacamole and salad/rice on the side. I used a whole packet of old el paso mild smoky fajita mix and it was too spicy for my children but I loved it! I think next time I would use full fat soured cream so that it doesn't curdle when under the grill or serve it on the side as other users recommended. It isn't the prettiest dish to serve but it's worth a try, it has definitely become a favourite in my household!
shell16
30th Apr, 2020
4.05
This was so nice, this will definitely but one of my go to meals from now on and so easy to make.
heidchef's picture
heidchef
29th Apr, 2020
5.05
Easy, tasty recipe. I doubled up the ingredients and used 5 teaspoons of Old El Paso mild mx because we're a bunch of wooses when it comes to spicey, but tbh I would add a little more next time. I thought it might be too "beany" for my daughter so I only used one tin of beans, but chucked in some Quorn mince at the end and warmed through before assembling. I served with extra cheese, guacamole, spring onions, salad & sweetcorn on the side. Delicious!
amy_natalia
9th Feb, 2020
5.05
The whole family really enjoyed this. I only made a few additions, which were that I added a bit of spinach and a few mushrooms that I had in and needed to be used up. I used a total of 6 tortillas (2 on each layer) and plenty of cheddar on top. We will defiantly be having this again. This actually served 3 adults and 1 child with some home made chips. Delicious.
Nicky Pollard's picture
Nicky Pollard
29th Jan, 2020
5.05
This was amazing!! I used frozen peppers & onions, doubled the mixed beans & added lots of fajita spice. It easily fed 4 hungry people. Will definitely make it again!
ecnilsson
28th Jan, 2020
4.05
I totally messed up this recipe, but gave me great inspiration like all the recipes do here. my tortillas were 6 months out of date (nothing wrong with them by the way), couldn't be bothered to preheat them.... frozen peppers, a handful of out of date frozen spinach and coriander, . fried some onion, chili, garlic, tinned bean mix, sweetcorn, old saggy tomatoes, a tin of not so saggy tomatoes, free-styled the spices. (had some leftover fish taco spice), old cheese that I grated (it was dry alright, perfect for grating! well never supposed I was going to get a Michelin star...). served the sour cream on the side and well.... food was eaten with gusto
Lauren Devenney's picture
Lauren Devenney
19th Aug, 2019
4.05
Made this for dinner this evening and even my dad said it was tasty- and he is an avid meat eater. I used the tip below which was to use mixed beans in a spicy sauce which was a nice touch, but I would recommend not using a full tin of tomatoes in this case as it ends up being quite saucy and sloppy. It was super tasty served with guacamole. If I were to make it again I would serve the soured cream on the side as when it was in between layers it seemed to curdle when under the grill.
las27sie
11th Aug, 2019
The recipe in the March 2019 magazine actually just says 2 tbsp fajita spice mix. I'm just looking at the web site while cooking from the magazine recipe to see any potential tips, so thank you for the clarification on amounts. I'm doubling the recipe for 4 people, and 4 tbsp did seem to be quite a bit of seasoning, even if the concern wasn't about heat. Good point to season lightly, taste, then add more if needed.
laurenamy20's picture
laurenamy20
30th Apr, 2019
5.05
This was absolutely delicious, my Husband and I both really enjoyed it. I used the tip below (mixed beans in a spicy tomato sauce) and added some garlic salt with the seasoning for a bit of extra flavour, both worked out really well. I used standard Schwartz fajita seasoning and it worked really well. Also, the supermarket didn’t have low fat soured cream so I used low fat creme fraiche instead, this worked absolutely fine. Yummy!
KML15
28th Mar, 2019
5.05
Really easy and really tasty! I used a can of mixed beans in a spicy tomato sauce, rather than plain mixes beans, and old el paso smoky BBQ fajita mix. It was really nice, a very quick and convenient meal. Will definitely make again!

Pages

Zoë Thirsk's picture
Zoë Thirsk
7th Feb, 2020
Would this freeze OK?
goodfoodteam's picture
goodfoodteam
10th Feb, 2020
Hello, thanks for your question! We would recommend assembling the pie and freezing it pre baked then defrost thoroughly before cooking as per instructions. Its important to remember however that we haven't tested it this way so we cannot promise foolproof results.
Toby Mallett's picture
Toby Mallett
26th Dec, 2019
Not a huge fan of sour cream so would a plain white sauce be okay as an alternative to it?
lulu_grimes's picture
lulu_grimes
30th Dec, 2019
Hello, White sauce would give different outcome and flavour, more like a lasagne. We haven't tested this recipe in any other form but you could leave the soured cream out if you are not making it too spicy (the soured cream mellows the flavour). You could also use creme fraiche or even cream. I hope this helps.
emmorg
14th Aug, 2019
We dont have a grill, but I love the sound of this recipe - would popping it in the oven instead of the grill work as well? Many thanks!
goodfoodteam's picture
goodfoodteam
15th Aug, 2019
Thanks for your question. Use the grill setting in your oven if you have one. If you don't have a grill setting, you can put it in the oven at 200C/ 180 fan/ gas 6 but you it may take a bit longer to get the golden finish.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?