Enchilada pie

• servings: 2 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

1tbsp vegetable oil or rapeseed oil

2 peppers, any colour you like, sliced

1 red onion, halved and sliced

400g can mixed beans, drained

2tsp-2tbsp 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

Directions

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.

Nutrition

• Calories: 569
• Total Fat: 26 g
• Saturated Fat: 12 g
• Sodium: 1 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 18 g
• Total Sugars: 22 g
• Protein: 19 g