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.