Mexican Fajita Pie

Mexican Fajita Pie
Mexican Fajita Pie
Katie Parker. Reprinted with permission from The High-Protein Vegetarian Cookbook, The Countryman Press 2015
Mexican Fajita Pie

“It’s easy to run to a local restaurant when the Mexican craving hits, but if you get that craving as often as I do, you need a solid homemade recipe go to. This Mexican Fajita Pie is loaded with protein from two types of beans (black and refried), whole wheat tortillas, and sharp Cheddar. Bell peppers spiced with oregano, cumin, and chili powder add a boost in flavor and texture. The result? One serious fix for your Mexican craving.” — Katie Parker, author of The High-Protein Vegetarian Cookbook

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6
Servings
186
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of The High-Protein Vegetarian Cookbook

Ingredients

  • 1 (15-ounce) can vegetarian refried beans
  • ½ Cup salsa
  • 2 Tablespoons sour cream
  • 2 Tablespoons olive oil
  • 1 clove garlic, minced
  • ½ red onion, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • ¼ Teaspoon fine sea salt
  • 1 Teaspoon dried oregano
  • 1 Teaspoon cumin
  • 1 Teaspoon chili powder
  • 1 Cup black beans, drained and rinsed
  • 4 whole wheat tortillas
  • 6 Ounces sharp Cheddar cheese, shredded (about 1 1/2 cups)

Directions

Preheat the oven to 400 degrees.

Combine the refried beans with the salsa and sour cream in a large bowl. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the garlic and cook until fragrant. Add the onion, red pepper, green pepper, salt, and spices. Cook until all are softened, about 10 minutes.

Remove the pan from the heat and stir in the black beans.

Place a tortilla on the bottom of a 9-inch round cake pan. Top with a quarter of the refried bean mixture, a third of the stir-fried vegetables, and ¼ cup of the cheese. Repeat two more times, then top with the last flour tortilla, remaining refried beans, and remaining ½ cup cheese.

Cover with foil and bake for 30 minutes. Remove the foil and broil for 2 to 3 minutes, until the cheese on top is golden.

Let sit for 10 minutes before cutting.

Nutritional Facts

Total Fat
16g
23%
Saturated Fat
10g
42%
Cholesterol
31mg
10%
Carbohydrate, by difference
5g
4%
Protein
7g
15%
Vitamin A, RAE
104µg
15%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
7µg
8%
Calcium, Ca
230mg
23%
Choline, total
7mg
2%
Fiber, total dietary
1g
4%
Folate, total
11µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
16mg
5%
Phosphorus, P
144mg
21%
Selenium, Se
8µg
15%
Sodium, Na
210mg
14%
Water
45g
2%
Zinc, Zn
1mg
13%

Mexican Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Mexican Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Mexican Wine Pairing

Tempranillo or other light Spanish red wine types with paella, even seafood paella. Various other wines depending on what rice is cooked with; see Pasta Recipes and other individual food types.