Recipe by BBC Good Food

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Give your midweek meal a Mexican twist with our easy enchilada pie. Packed with nutritious veggies, it provides a whopping four of your 5-a-day

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Ingredients

• 1 tbsp vegetable oil (or rapeseed oil)
• 2 peppers (any colour you like, sliced)
• 1 red onion (halved and sliced)
• 400 g mixed beans (can, drained)
• 2 tbsp fajita spice mix (depending on how spicy you like it)
• 400 g can chopped tomatoes
• bunch coriander (small, chopped)
• 4 corn tortillas
• 100 g low-fat soured cream
• 30 g cheddar (shredded)

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Method

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.
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.

View the recipe instructions at BBC Good Food