Black Bean Tortilla Pie with Lime-Pickled Red Onions
This family-friendly dinner layers spiced beans and vegetables with cottage cheese and tortillas to make a supremely satisfying, vegetarian meal. It can be made up to 3 days in advance and then baked when you want to eat it, making it a great mid-week option. It can also be frozen (unbaked) in its entirety so you might want to consider doubling the recipe and making another to stash away for the future.
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NUTRITION PER SERVING (Read more)
Notes
Freezing Instructions: Assemble up to the end of step 5 and then freeze in a labelled, airtight container. Allow to defrost completely overnight in the refrigerator and allow to sit out of the fridge for 30 minutes to lose the fridge chill before baking as usual. (You may need to add several minutes to the cooking time).
Lime-pickled onions cannot be frozen, but keep well refrigerated for up to 1 month.
If your tortillas are too large for your pie dish trim them with a pair of scissors. The scraps can be sliced into small pieces, toss with olive oil, salt and pepper and air fry at 180°C to make croutons for soups or salads.
Chipotle paste varies in spice from brand to brand, so taste as you go and use the amount that feels right to you. And bear in mind that, when tasted with the creamy cheese layer, the spice will lessen in intensity.
Alternatives:
coriander - parsley
cheddar cheese - plant-based cheese
black beans - pinto beans, borlotti beans, kidney beans
beer - water, vegetable/chicken stock, non-alcoholic beer
chipotle paste - red chilli powder (use 1 tsp for every tablespoon of paste)
spinach - baby kale
corn tortillas - wheat tortillas