1 tbsp vegetable or rapeseed oil
2 peppers, any colour you like, sliced
1 red onion, halved and sliced
400g mixed beans, drained
2 tbsp fajita spice mix
400g can chopped tomatoes
small bunch coriander, chopped
4 corn tortillas
100g low-fat soured cream
30g grated cheddar
Heat the oil in a pan. Fry the peppers and onion until soft, about 10 mins. Add the beans, fajita spice mix, chopped tomatoes and some seasoning. Bubble for 5 mins to reduce the tomatoes a little. Stir in most of the coriander. Heat the grill and warm the tortillas in the microwave for 30 seconds.
Spread a quarter of the pepper and onion mixture over the base of an ovenproof dish (a round one, if possible) or frying pan. Top with some of the soured cream, then repeat the layers three more times, finishing with a final layer of soured cream. Sprinkle over the cheese and grill for 5 mins, or until golden and bubbling. Scatter with the remaining coriander before serving.
609 kcals • fat 22g • saturates 8g • carbs 76g • sugars 26g • fibre 14g • protein 19g • salt 3.1g