The kids were happy when I said that we were having pie for dinner! They weren't quite so thrilled however when they found out that black beans were in the pie. Hahaha.
We made 2 fajita pies. One with whole wheat tortilla crust and one with corn tortillas to make it gluten free for me. The whole wheat crust got a little crispier. Corn tortillas tend to much a little when you put things on them and bake them. I am used to it, so I don't mind.
After my husband had eaten like 3 pieces he asked, "Was there meat in there?" He didn't even notice the lack of meat. Ha, I think my way of cooking is growing on him.
I loved this fajita pie and ended up eating way too much of it. I'd love to eat pie more often for dinner.
Adapted from Finding Joy in my Kitchen
- 2 whole wheat flour tortillas or 4 - 5 corn tortillas
- 1 medium bell pepper, orange, red or yellow, chopped
- 1/2 medium green bell pepper, chopped
- 1/2 cup onion, minced
- 1 medium tomato
- 1/2 C black beans
- 1/2 tsp. paprika
- 1/4 tsp. chili powder
- 4 oz. cheddar cheese
- 2 eggs
- 3/4 C white whole wheat flour
- 1 tsp. baking powder
- 1 C milk
- salt & pepper, to taste
- 1/4 C finely chopped spinach
Begin by lining the bottom of a lightly-greased 9-inch pie plate with your tortilla(s). If you have smaller sized tortillas, just use 2-3, torn in half to fill the bottom of the pie plate and slightly up the sides.
Finely chop 1 medium bell pepper (colored), 1/2 medium green bell pepper, and 1 medium tomato.
Toss with 1 T minced onion and some pepper.
Add in 2 oz of cheddar cheese, shredded. Stir well.
Spread the mixture on the bottom of the tortilla-covered pie plate.
Arrange black beans over the top.
Sprinkle with paprika and chili powder.
In the same bowl, mix together 3/4 C white whole wheat flour with 1 tsp. baking powder. Stir well. Then, add in 1 C milk and 2 eggs. Whisk well until blended. Add salt and pepper, a few dashes of each.
Add in finely chopped spinach.
Carefully pour the milk mixture over the veggies in the pie plate.
Top with remaining 2 oz of cheddar cheese, shredded.
Bake at 450 for 25-27 minutes until center is set and cheese is browned.
Allow the tortilla pie to sit for 5 minutes before serving.
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