Enchilada Pie is a modern Fusion recipe for a classic Mexican-inspired layered dish of a bean and bell pepper mix in a tomato base flavoured with fajita seasoning with corn tortillas and sour cream finished with grated cheese. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Enchilada Pie.
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This Mexican-inspired fusion dish makes for an excellent mid-week meal for the whole family. It also packs in all your recommended daily fruit and vegetables.
Ingredients:
1 tbsp vegetable oil or rapeseed oil
2 bell 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 tin chopped tomatoes
coriander, chopped
4 corn tortillas
100ml soured cream
30g cheddar cheese, grated
salt and freshly-ground black pepper to taste
Method:
Set a saucepan over medium heat. Once hot, add the oil and use to fry the bell peppers and onion until soft (about 8 minutes). Stir in the beans, fajita spice mix, chopped tomatoes and some seasoning. Bring to a simmer and cook for 5 minutes, so the tomatoes reduce a little, then stir in most of the coriander (reserve some for garnish).
Heat your grill (broiler) and warm the tortillas in a microwave for 30 seconds.
Take a cast iron casserole (Dutch oven) or other round oven-proof dish and spread a quarter of the pepper, onion and bean mixture in the base. Top with some of the soured cream and a warm tortilla then repeat the layers three more times, finishing with a final layer of sour cream.
Sprinkle the grated cheese over the top then pop under the hot grill and cook for 5 minutes, or until the cheese is golden and bubbling.
