Pork enchilada pie

Author: Liz Macri - Recipe Writer & Editor

Photographer: Steve Brown

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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

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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 429cal

Kilojoules 1795kJ

Protein 25.7g

Total fat 13.6g

–Saturated fat 5g

Carbohydrates 45.9g

–Sugars 11.8g

Dietary fibre 10.9g

Sodium 547mg

Calcium 166mg

Iron 4.5mg

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.

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