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Enchilada pie

 

Method 1

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

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.

Method 2

🌶️ Enchilada Pie

📝 Ingredients (Serves 4–6):

For the filling:

500g ground beef or chicken (or use beans/lentils for vegetarian)

1 onion, finely chopped

2 garlic cloves, minced

1 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder (adjust to heat preference)

Salt & black pepper, to taste

1 can (400g) chopped tomatoes or 1 ½ cups salsa

1 can (400g) black beans or kidney beans, drained

1 cup corn kernels (fresh, canned, or frozen)

Optional: ½ cup chopped bell peppers or jalapeños

Other:

6 medium corn tortillas (or flour tortillas)

1 ½ cups grated cheese (cheddar, Monterey Jack, or a Mexican blend)

1–1½ cups enchilada sauce (store-bought or homemade)

Fresh coriander (cilantro), to serve

Sour cream, avocado, lime wedges, for serving

🥣 Instructions:

1. Cook the Filling

Heat a pan with a little oil. Sauté onion for 4–5 minutes until soft.

Add garlic, then the meat. Cook until browned.

Stir in spices, tomatoes (or salsa), beans, corn, and any extra veg.

Simmer for 10–15 minutes until thickened slightly. Season to taste.

2. Assemble the Pie

Preheat oven to 190°C (375°F / Gas 5).

Lightly grease a baking dish (20x20cm or similar).

Spread a spoonful of enchilada sauce on the bottom.

Then layer:

A couple of tortillas (tear to fit)

A layer of the meat/bean mixture

A sprinkle of grated cheese

A drizzle of enchilada sauce

Repeat layers (like lasagna), finishing with tortillas, sauce, and cheese on top.

3. Bake

Cover with foil and bake for 20 minutes.

Uncover and bake another 10–15 minutes, until bubbly and golden.

4. Rest & Serve

Let rest for 5–10 minutes before slicing.

Serve topped with sour cream, avocado, chopped coriander, or lime wedges.

🌱 Vegetarian Version:

Skip the meat and double the beans or use a mix of lentils, mushrooms, and beans.

🔥 Want it spicier?

Add chipotle paste, jalapeños, or hot sauce to the filling.



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