Pork enchilada pie

A slice of this low-calorie pie reveals appetising layers of tortilla, pork, bean, corn and veg

Serves: 6

Time to make: 1 hr

Hands-on time: 10 mins

Ingredients

More weights & measures

1 tablespoon extra-virgin olive oil
350g lean pork mince
1 large red capsicum, thinly sliced
1 corn sweetcornXcob, husk discarded, kernels removed with a knife
1 red onion, thinly sliced
420g can no-added-salt three bean mix, rinsed, drained
2 teaspoons Mexican chilli powder
400g can no-added-salt crushed tomatoes
½ cup chopped fresh coriandercilantroX leaves
4 wholegrain tortillas
¼ cup reduced-fat sour cream
¹⁄³ cup (40g) reduced-fat cheddar, grated

Instructions

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1 Preheat oven to 180°C. Heat oil in a large frying pan over medium-high heat. Add pork and cook, breaking up lumps with a wooden spoon, for 5 minutes or until browned.

2 Add capsicum, corn and onion and cook, stirring, for 10 minutes or until softened. Add beans, chilli powder, tomatoes and ½ cup water and bring to the boil. Reduce heat to medium and simmer for 5 minutes or until flavours infuse. Stir in coriander.

3 Spread a quarter of the capsicum mixture over base of a 22cm round ovenproof dish (5.5cm-deep). Top with a tortilla. Repeat layering, finishing with a tortilla. Spread sour cream on top of last tortilla, then sprinkle with cheese. Bake for 25 minutes or until golden. Serve immediately.

HFG tip

Don’t have the right-sized pie dish? Use a springform cake pan lined with baking paper, or layer the pie directly onto an oven tray.

Nutrition Info (per serve)

Calories 429 cal

Kilojoules 1795 kJ

Protein 25.7 g

Total fat 13.6 g

Saturated fat 5 g

Carbohydrates 45.9 g

Sugar 11.8 g

Dietary fibre 10.9 g

Sodium 547 mg

Calcium 166 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.