Enchilada pie
Chef DefneKitchen Studio chef · October 17, 2026Layers of spiced pepper and bean filling, soured cream and corn tortillas are grilled until bubbling and golden. A quick vegetarian dinner with a Mexican accent.
Ingredients · 10
2 servingsTap what you already have; add the rest to your list in the app with one tap.
- Vegetable or rapeseed oil1 tbsp
- Peppers (any colour)Sliced2
- Red onionHalved, sliced1
- Mixed beans (canned)Drained400 g
- Fajita spice mixTo taste2 tsp
- Chopped tomatoes (canned)Chopped400 g
- CorianderChopped
- Corn tortillas4
- Soured creamLow-fat100 g
- CheddarGrated30 g
Method · 4 steps
- 1
Warm the oil in a frying pan, then fry the peppers and red onion for about 10 minutes until soft. Tip in the beans and chopped tomatoes, then the fajita spice mix and seasoning, and bubble for 5 minutes until the tomatoes have reduced slightly. Mix in most of the coriander.
- 2
Heat the grill. Microwave the tortillas for 30 seconds to warm them.
- 3
Spoon a quarter of the pepper mixture onto the bottom of an ovenproof dish, ideally round, or an ovenproof frying pan. Top with a layer of soured cream, then a warm tortilla. Repeat these layers three more times and finish with soured cream.
- 4
Scatter the cheese on top and grill for 5 minutes until golden and bubbling. Sprinkle with the rest of the coriander and serve.
