Enchilada Pie

• vegetable oil↗1tbsp tbsp

  or rapeseed oil

• bell pepper↗2

  any colour, sliced

• red onion↗1

  cut in half and sliced

• canned mixed beans↗400g g

  drained

• fajita spice mix↗2tsp-2tbsp

  (depending on how spicy you like it)

• canned chopped tomatoes400g g
• coriander↗

  chopped

• corn tortillas↗4
• sour cream↗100ml ml
• grated cheddar30g g

Step-by-step instructions

1. 1

   Heat the oil in a pan. Sauté the peppers and onion until soft, about 10 minutes. Add the beans, fajita spice mix, chopped tomatoes and a little seasoning. Simmer for 5 minutes to reduce some of the moisture in the tomatoes, then stir in most of the cilantro. Preheat the grill and warm the tortillas in the microwave for 30 seconds.

2. 2

   Spread a quarter of the pepper and onion mixture on the bottom of a heat‑proof (preferably round) baking dish or skillet. Top with a little sour cream and a warm tortilla, then repeat the layers three more times, finishing with a final layer of sour cream. Sprinkle with grated cheddar and bake under the grill for 5 minutes, or until golden and bubbling. Before serving, garnish with the remaining cilantro.