Enchilada Pie

SERVES 2 PREP 5 mins' COOK 20 mins EASY

Ingredients:

1 tbsp vegetable or rapeseed oil 2 peppers, any colour you like, sliced

1 red onion, halved and sliced 

400g mixed beans, drained 

2 tbsp fajita spice mix 

400g can chopped tomatoes small bunch coriander, chopped 

4 corn tortillas 

100g low-fat soured cream 

30g grated cheddar

Preparation:

■ 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. 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 (around one, if possible) or frying pan. Top with some of the soured cream, then repeat the layers three more times, finishing 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. 

GOOD TO KNOW calcium • folate• fibre • vit c• 4 of 5-a-day
PER SERVING 609 kcals • fat 22g • saturates 8g • carbs 76g • sugars 26g • fibre 14g • protein 19g • salt 3,1g