Tuesday, May 14, 2013

Fajita Pie with Tortilla Crust

For those of you long-time readers of Finding Joy in My Kitchen, this fajita pie recipe likely comes as a surprise.  We don’t eat a lot of Mexican-type foods here as Frog Prince is not a big fan of cilantro, salsa or black beans. 

But, all that aside, Frog Prince enjoyed this dinner quite a bit. 

In fact, he said I could make it again, even with the black beans! 

Even better - this dinner was so simple to put together and it was in the oven in less than 10 minutes! 

I need more go-to dinners like this one for nights that just don’t work out as planned.  Having this one on the list is a nice change from our traditional rice cooker mac and cheese, or quick spaghetti

Hope you find this dinner quick and enjoyable too. 

Fajita Pie with Tortilla Crust – Adapted from My Biscuits are Burning


  • 1 (10-inch) burrito sized tortilla; or 2-3 fajita sized tortillas
  • 1 medium bell pepper, orange, red or yellow
  • 1/2 medium green bell pepper
  • 1 T minced onion
  • 1 medium tomato
  • 1/2 C black beans
  • 1/2 tsp. paprika
  • 1/4 tsp. chili powder
  • 4 oz. cheddar cheese
  • 2 eggs
  • 3/4 C white whole wheat flour
  • 1 tsp. baking powder
  • 1 C milk
  • salt & pepper, to taste
  • 1/4 C finely chopped spinach


Begin by lining the bottom of a lightly-greased 9-inch pie plate with your tortilla(s).  If you have smaller sized tortillas, just use 2-3, torn in half to fill the bottom of the pie plate and slightly up the sides. 

Finely chop 1 medium bell pepper (colored), 1/2 medium green bell pepper, and 1 medium tomato. 

Toss with 1 T minced onion and some pepper. 

Add in 2 oz of cheddar cheese, shredded.  Stir well.

Spread the mixture on the bottom of the tortilla-covered pie plate. 

Arrange black beans over the top. 

Sprinkle with paprika and chili powder. 

In the same bowl, mix together 3/4 C white whole wheat flour with 1 tsp. baking powder.  Stir well.  Then, add in 1 C milk and 2 eggs.  Whisk well until blended.  Add salt and pepper, a few dashes of each. 

Add in finely chopped spinach. 

Carefully pour the milk mixture over the veggies in the pie plate. 

Top with remaining 2 oz of cheddar cheese, shredded. 

Bake at 450 for 25-27 minutes until center is set and cheese is browned. 

Allow the tortilla pie to sit for 5 minutes before serving. 

Serve with salsa, if desired. 



  1. This looks right up our alley! Will have to give it a try.

  2. Definitely going to give this one a try!

    1. Your comment just made my day! I had no idea you frequented here, Jessica :)

  3. Like the sound of this! This looks like a quiche but from the ingredients list doesn't sound overly eggy! only 2 of them in there. We are big-time Mexican food fans here; will have to give this a try!

  4. Oh, you know we'll love this one!!! Can't wait to add this to our plethora of Mexican recipes.

  5. We love Mexican around here, and this fajita pie looks like so tasty! :)

  6. I so wish I could eat this right now! I'll have to wait until after the baby gets older. At the moment I can't have much dairy because it upsets his stomach when I do. Booo. But it looks so yummy.

  7. Wow! What a terrific idea! It looks absolutely delicious. If I made my own tortillas, I could make this today! Thanks so much for sharing all your lovely recipes.

  8. I can't eat flour sowhat could I replace the what flour with to hold the dish together?

    1. You can use corn starch or another thickener you would typically use (e.g., Tapioca starch). If you use corn starch, cut the flour measurement in half and use that much corn starch. Hope that helps!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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