Enchilada Pie

• Serves: 4-6

Ingredients:

• 6 Corn tortillas ( 6” diameter) (Recipe follows)
• Butter to grease the tortillas
• 2 cups Refried beans*
• 1 tbsp Butter
• 1 Onion, finely chopped
• ½ cup (each) Sliced olives and finely chopped spring onions
• 1 tsp (each) Salt, taco seasoning mix and chilli powder
• 1 ½ cups Shredded sharp cheddar cheese
• ½ cup Water
• 1 cup Enchilada sauce (Recipe follows)

For the Enchilada Sauce: Ingredients

• 4 tbsp Sliced jalapeño peppers
• 1½ cups Water
• ¼ cup Tomato purée
• 1 clove Garlic, minced
• 3 tbsp Salad oil
• 1 tsp Oregano
• 1½ tsp Salt
• ¼ tsp Cumin powder

Method:

• Roast the peppers in hot oven for 3-4 minutes and set aside to cool.
• Make a smooth paste of peppers with a little water, set aside.
• Heat oil in a saucepan, fry garlic and pepper paste for 1 minute.
• Add the remaining ingredients including water. Simmer for 10 minutes.

(Makes 1½ cups) For the Corn Tortillas:

• Make dough with 1 cup of maize flour, 1 tbsp plain flour, a pinch of salt and 2/3 cup of warm water.
• Divide into 6 equal parts and roll into 6” tortillas.
• Roast them on a hot griddle on both sides, till flecked with brown specks.

(Makes 6 tortillas) And finally the layering of the pie...

• In a wide frying pan over a medium heat, brown onions and beans.
• Add salt, taco seasoning, chilli powder and enchilada sauce.
• Spread each tortilla with butter. In a 8” diameter pie dish, alternate layers of tortillas, beans, olives, spring onions and cheese.
• Add water, cover and bake in a 400°F.
• Preheated oven for 20 minutes. Cut into wedges and serve.