Enchilada Pie
By Cassie Best · bbcgoodfood.com
25 min
A layered tortilla and bean casserole with peppers, tomatoes, soured cream and melted cheese, finished under the grill.
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| prepPreheat grill to high | ||||
| 15 ml vegetable oil or rapeseed oil | Fry peppers & onion, 10 min | Scatter with remaining coriander, serve | ||
| 2 peppers any colour, sliced | ||||
| 1 red onion, halved and sliced | ||||
| 400 g can mixed beans, drained | Add beans, spices, tomatoes & coriander, bubble 5 min | Layer filling, soured cream & tortillas, repeat 4 times | Grill 5 min until golden & bubbling | |
| 2 tsp–2 tbsp fajita spice mix | ||||
| 400 g can chopped tomatoes | ||||
| coriander, chopped (for filling) | ||||
| 4 corn tortillas | Warm tortillas in microwave, 30 sec | |||
| 100 ml soured cream | ||||
| 30 g grated cheddar | ||||
| coriander, chopped (for garnish) | ||||
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