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
Ingreadient
- 1tbsp vegetable oil or rapeseed oil
- 2 peppers, any colour you like, sliced
- 1 red onion, halved and sliced
- 400g can mixed beans, drained
- 2 fajita spice mix (depending on how spicy you like it)
- 400g can chopped tomatoes
- coriander, chopped
- 4 corn tortillas
- 100ml soured cream
- 30g grated cheddar
Direction
- 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.
