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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



Total time

25 minutes




  • 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)


  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.
  3. View the recipe instructions at BBC Good Food


Low carb

Contains allergens
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