Mexican corn on the cob
Spice up barbecued sweetcorn with chilli, lime and lashings of melted butter
Enchilada pie
Serves 2
Easy
Prep:
Cook:
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
Skip to ingredients
- 1 tbsp vegetable oilor rapeseed oil
- 2 peppersany colour you like, sliced
- 1 red onionhalved and sliced
- 400g can mixed beansdrained
- 2 tsp - 2 tbsp fajita spice mix(depending on how spicy you like it)
- 400g can chopped tomatoes
- small bunch corianderchopped
- 4 corn tortillas
- 100g low-fat soured cream
- 30g grated cheddar
Nutrition: per serving
- kcal609
- fat22g
- saturates8g
- carbs76g
- sugars26g
- fibre14g
- protein19g
- salt3.1g
Method
step 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.
step 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.
