As well as tasting great, this pie is full of goodness. If you want to boost your fibre intake, top it with wholegrain flour burrito tortillas.
1 Tbsp sunflower oil
1 medium brown onion, finely chopped
1 large red capsicum, chopped
1 medium green capsicum, chopped
1 clove garlic, crushed
2 tsp Mexican chilli powder
400g can red kidney beans, rinsed, drained
420g can corn kernels, rinsed, drained
2 x 400g cans diced tomatoes with roasted capsicum
¼ cup chopped fresh coriander leaves
3 x 45g flour burrito tortillas
1. Heat oil in a large saucepan over medium heat, then add onion and capsicum. Cook, stirring, for 2-3 minutes or until soft. Add garlic and chilli powder and cook for 1 minute. Stir in beans, corn and tomatoes. Bring to the boil, then reduce heat to low. Simmer for 7-10 minutes or until thick. Stir in coriander.
2. Preheat oven to 190°C. Spoon bean mix into a 1.5L-capacity ovenproof dish.
3. Cut tortillas in half, then cut halves into 1cm strips. Arrange strips over bean mixture. Bake for 20 minutes or until tortillas are golden and crisp. Serve with a green salad, tossed with 1 Tbsp each of olive oil and balsamic vinegar.
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9 ProPoints values per serve, plus 1 ProPoints value per serve of salad with dressing