Fajita Pie with Tortilla Crust

The kids were happy when I said that we were having pie for dinner!  They weren't quite so thrilled however when they found out that black beans were in the pie.  Hahaha. 

We made 2 fajita pies.  One with whole wheat tortilla crust and one with corn tortillas to make it gluten free for me. The whole wheat crust got a little crispier. Corn tortillas tend to much a little when you put things on them and bake them. I am used to it, so I don't mind. 

After my husband had eaten like 3 pieces he asked, "Was there meat in there?"  He didn't even notice the lack of meat.  Ha, I think my way of cooking is growing on him. 

I loved this fajita pie and ended up eating way too much of it.  I'd love to eat pie more often for dinner. 

Fajita Pie with Tortilla Crust
Adapted from Finding Joy in my Kitchen

  • 2 whole wheat flour tortillas or 4 - 5 corn tortillas
  • 1 medium bell pepper, orange, red or yellow, chopped
  • 1/2 medium green bell pepper, chopped
  • 1/2 cup onion, minced 
  • 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. 

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