arabic desserts: Fajita Pie with Tortilla Crust

For those of you long-time readers of Finding Joy in My Kitchen, this fajita pie recipe likely comes as a surprise. We don’t eat a lot of Mexican-type foods here as Frog Prince is not a big fan of cilantro, salsa or black beans.

But, all that aside, Frog Prince enjoyed this dinner quite a bit.

In fact, he said I could make it again, even with the black beans!

Even better - this dinner was so simple to put together and it was in the oven in less than 10 minutes!

I need more go-to dinners like this one for nights that just don’t work out as planned. Having this one on the list is a nice change from our traditional rice cooker mac and cheese, or quick spaghetti.

Hope you find this dinner quick and enjoyable too.

Fajita Pie with Tortilla Crust – Adapted from My Biscuits are Burning

Ingredients

1 (10-inch) burrito sized tortilla; or 2-3 fajita sized tortillas
1 medium bell pepper, orange, red or yellow
1/2 medium green bell pepper
1 T minced onion
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

Directions

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.