Fiesta pie

AuthorErika BrownCategoryDifficultyIntermediate

Is it a pie, a lasagna, or an enchilada? Whatever you call it, this dish is a hearty, pulse-packed flavour party and a great way to use some of those canned beans in the pantry. Beans are packed with fibre, and are a sustainable and inexpensive protein.

Yields6 Servings
Prep Time30 minsCook Time10 minsTotal Time40 mins

Ingredients
 1 tsp olive oil
 3 cloves garlic, minced
 ½ medium onion, chopped
 1 each green and red bell pepper, chopped
 14 oz canned low sodium black beans, drained and rinsed
 14 oz canned low sodium red kidney beans, drained and rinsed
 12 oz canned corn kernels, drained
 14 oz canned low sodium diced tomatoes
 1 cup low sodium salsa
 2 tsp cumin
 2 tsp chili powder
 4 large whole wheat flour tortillas
 1 ½ cups grated low-fat cheddar cheese

Instructions
1

Preheat oven to 400°F (200°C) and spray a 15×10 inch baking pan with cooking spray.

2

Heat oil in a large saucepan over medium heat. Add onion, garlic and bell peppers. Cook, stirring occasionally, until softened (about 5 minutes).

3

Add beans, corn, diced tomatoes, salsa, and spices, and bring to a boil. Reduce heat and simmer until liquid has mostly evaporated (about 10 minutes).

4

While sauce is simmering, heat a non-stick skillet over medium heat and fry each tortilla until puffed and golden in spots (about 30 seconds per side).

5

Once filling is ready, place one tortilla into prepared pan and spread 1/3rd bean mixture over tortilla then sprinkle with ½ cup shredded cheese. Repeat layering procedure, adding two more layers. Top with remaining tortilla and gently press to adhere layers.

6

Bake for 10 – 12 minutes until cheese is melted and top is lightly browned.

7

To serve, slice into wedges and top with a dollop of guacamole or low-fat sour cream (or sub plain, low fat Greek yogurt) and sprinkle with chopped scallions and fresh cilantro.

Nutrition Facts

Serving Size 1 Serving

Servings 6


Amount Per Serving
Calories 316
% Daily Value *
Total Fat 6g10%
Saturated Fat 2g10%
Sodium 584mg25%
Total Carbohydrate 51g17%
Dietary Fiber 11g44%
Sugars 10g
Protein 18g36%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Grocery shopping can be challenging at this time. Here are some additional resources to help with preparing your pantry, and grocery shopping during COVID-19.

Inspired by: Albertapulse.com/fiestalasagna

Ingredients

Ingredients
 1 tsp olive oil
 3 cloves garlic, minced
 ½ medium onion, chopped
 1 each green and red bell pepper, chopped
 14 oz canned low sodium black beans, drained and rinsed
 14 oz canned low sodium red kidney beans, drained and rinsed
 12 oz canned corn kernels, drained
 14 oz canned low sodium diced tomatoes
 1 cup low sodium salsa
 2 tsp cumin
 2 tsp chili powder
 4 large whole wheat flour tortillas
 1 ½ cups grated low-fat cheddar cheese

Directions

Instructions
1

Preheat oven to 400°F (200°C) and spray a 15×10 inch baking pan with cooking spray.

2

Heat oil in a large saucepan over medium heat. Add onion, garlic and bell peppers. Cook, stirring occasionally, until softened (about 5 minutes).

3

Add beans, corn, diced tomatoes, salsa, and spices, and bring to a boil. Reduce heat and simmer until liquid has mostly evaporated (about 10 minutes).

4

While sauce is simmering, heat a non-stick skillet over medium heat and fry each tortilla until puffed and golden in spots (about 30 seconds per side).

5

Once filling is ready, place one tortilla into prepared pan and spread 1/3rd bean mixture over tortilla then sprinkle with ½ cup shredded cheese. Repeat layering procedure, adding two more layers. Top with remaining tortilla and gently press to adhere layers.

6

Bake for 10 – 12 minutes until cheese is melted and top is lightly browned.

7

To serve, slice into wedges and top with a dollop of guacamole or low-fat sour cream (or sub plain, low fat Greek yogurt) and sprinkle with chopped scallions and fresh cilantro.

Fiesta pie