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Easy Enchilada Pie


Go meat-free with this easy enchilada pie. It’s packed full of vegetables and a great meal for any day of the week!

This recipe is great for making ahead as it freezes well.

BR issue out now

Prep 5 minutes
Cooking time 20 minutes
Serves 2


  • 1 tbsp canola oil
  • 2 capsicum, 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 sour cream
  • 30g grated cheddar


  1. Heat oil in a pan. Fry capsicum and onion until soft, about 10 minutes. Add beans, fajita spice mix, chopped tomatoes and some seasoning. Bubble for 5 minutes to reduce the tomatoes a little, then stir in most of the coriander. Heat grill and warm tortillas in the microwave for 30 seconds.
  2. Spread a quarter of capsicum and onion mixture over the base of an ovenproof dish (a round one, if possible) or frying pan. Top with some of the sour cream and a warm tortilla, then repeat the layers three more times, finishing off with a final layer of sour cream. Sprinkle over the cheese and grill for 5 minutes, or until golden and bubbling.
  3. Scatter with remaining coriander before serving.

Nutritional Information (per serving)

Calories: 609kcal; Carbs: 76g; Protein: 19g; Fat: 22g; Fibre: 14g; Sugar: 26g; Salt: 3.1g

Kingfisher Resort

By Angela Sutherland
After spending many years hustling stories on busy editorial desks around the world, Angela is now mum of two little ones and owner/editor at Kids on the Coast / Kids in the City. She is an atrocious cook and loves cutting shapes to 90s dance music.

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