ENCHILADA PIE RECIPE RECIPES

Name: Enchilada pie
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 1 tbsp vegetable oil or rapeseed oil; 2 peppers, any colour you like, sliced; 1 red onion, halved and sliced; 400g can mixed beans, drained; 2 tsp - 2 tbsp fajita spice mix (depending on how spicy you like it); 400g can chopped tomatoes; small bunch coriander, chopped; 4 corn tortillas; 100g low-fat soured cream; 30g grated cheddar

ENCHILADA PIE RECIPE | BBC GOOD FOOD

Enchilada pie recipe | BBC Good Food image

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

Provided by Cassie Best

Categories Dinner, Main course

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 10

Ingredients

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

Steps:

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.
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.

Nutrition Facts : Calories 609 calories, FatContent 22 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 76 grams carbohydrates, SugarContent 26 grams sugar, FiberContent 14 grams fiber, ProteinContent 19 grams protein, SodiumContent 3.1 milligram of sodium

ENCHILADA PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Enchilada Pie Recipe: How to Make It - Taste of Home image

This impressive, hearty dish is perfect for vegetarians and meat eaters alike. —Jacqueline Correa, Landing, New Jersey

Provided by Taste of Home

Categories Dinner

Total Time 04 hours 40 minutes

Prep Time 40 minutes

Cook Time 04 hours 00 minutes

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 package (12 ounces) frozen vegetarian meat crumbles
1 cup chopped onion
1/2 cup chopped green pepper
2 teaspoons canola oil
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1/2 cup water
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
6 whole wheat tortillas (8 inches)
2 cups shredded reduced-fat cheddar cheese
Optional toppings: sour cream, cilantro, lime wedges, salsa

Steps:

Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large saucepan, cook the vegetarian meat crumbles, onion and green pepper in oil until vegetables are tender. Stir in both cans of beans, tomatoes, water, chili powder, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In prepared slow cooker, layer 1 cup bean mixture, 1 tortilla and 1/3 cup cheese. Repeat layers 5 times. Cover and cook on low until heated through and cheese is melted, 4-5 hours. (To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts.) , Using foil strips as handles, remove the pie to a platter. Serve with toppings of your choice.

Nutrition Facts : Calories 367 calories, FatContent 11g fat (4g saturated fat), CholesterolContent 20mg cholesterol, SodiumContent 818mg sodium, CarbohydrateContent 41g carbohydrate (5g sugars, FiberContent 9g fiber), ProteinContent 25g protein. Diabetic Exchanges 3 starch

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Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.

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ENCHILADA PIE RECIPE | BBC GOOD FOOD

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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Total Time 25 minutes
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Calories 609 calories per serving

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.

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This impressive, hearty dish is perfect for vegetarians and meat eaters alike. —Jacqueline Correa, Landing, New Jersey
From tasteofhome.com
Reviews 4.2
Total Time 04 hours 40 minutes
Category Dinner
Cuisine North America, Mexican
Calories 367 calories per serving

Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large saucepan, cook the vegetarian meat crumbles, onion and green pepper in oil until vegetables are tender. Stir in both cans of beans, tomatoes, water, chili powder, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In prepared slow cooker, layer 1 cup bean mixture, 1 tortilla and 1/3 cup cheese. Repeat layers 5 times. Cover and cook on low until heated through and cheese is melted, 4-5 hours. (To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts.) , Using foil strips as handles, remove the pie to a platter. Serve with toppings of your choice.

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Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large saucepan, cook the vegetarian meat crumbles, onion and green pepper in oil until vegetables are tender. Stir in both cans of beans, tomatoes, water, chili powder, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In prepared slow cooker, layer 1 cup bean mixture, 1 tortilla and 1/3 cup cheese. Repeat layers 5 times. Cover and cook on low until heated through and cheese is melted, 4-5 hours. (To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts.) , Using foil strips as handles, remove the pie to a platter. Serve with toppings of your choice.

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The sauce will keep in the refrigerator for up to a week and can also be frozen! Just reheat the sauce in a saucepan or skillet for whatever recipe calls for it.

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