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

Ingredients

  • 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

Directions

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. 

Enjoy!

8 comments:

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

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  2. Definitely going to give this one a try!

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

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  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!

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

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

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  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.

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  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.

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

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