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Veggie Enchilada Pie


Serves: 4


Prep: 10 mins


Cook: 20 mins


Kcal pp: 620

Ingredients Jump to method

Fruit & Veg

1 red onion

2 mixed-color bell peppers

1 fresh bunch cilantro

Dairy & Chilled

4 oz cheddar cheese

8 oz sour cream

Cans & Jars

2 x 15 oz can black beans

2 x 14.5 oz can diced tomatoes


4 tsp fajita spice mix

Bread & Baking Goods

4 corn tortillas


Olive oil


Peel the onion and deseed the peppers. Cut into chunks. Then add to a large frying pan on medium-high heat with a drizzle of olive oil. Cook for 8 minutes, stirring occasionally.

Meanwhile, finely the cilantro (including stalks and save some leaves for garnish later), set it aside.

Warm the tortillas according to the packet instructions.

Drain and rinse the beans and add to the frying pan along with the fajita spice mix. Stir through for a couple of minutes. Then add the diced tomatoes and chopped cilantro. Stir and cook for a further 5 minutes.

Turn on the grill to preheat.

In a deep ovenproof dish, add a layer of the cooked veg, then a layer of sour cream, and top with a tortilla. Repeat this three more times to create four layers. Once built, grate cheese over the top and place under the grill for 5 minutes until golden.

To finish, sprinkle over the remaining cilantro leaves. Slice the enchilada pie into quarters and serve on four plates.


Nutritional Data Per Portion


620 kcal

Total Fat

27.5 g

Saturated Fat

13.57 g


62.85 g


19.46 g


14.25 g


25.74 g


84.06 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.

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