“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
Recipe courtesy of The High-Protein Vegetarian Cookbook
- 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)
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.