Spicy Mexican Tortilla Pie
Spicy Mexican Tortilla Pie
SERVES 4
10 MINS PREP
COOKS IN 40 MINS
A delicious vegetarian dinner idea. This Mexican inspired “pie” is easy and delicious with flavour and texture in every bite! Great for using up leftover veg!
SHARE THIS RECIPE
×
Ready to get cooking?
We’ve sent the recipe to you and it’ll be in your inbox in just a moment. We really hope you enjoy the dish!
EXPLORE MORE RECIPES
Keep this recipe for later
EMAIL ME A PRINT COPY
Tailored to Taste
This dish is based on a popular Mexican dish called Budin, which is a layered dish made with a sweet, tangy, spicy sauce - and often some meat layered between the tortillas. We have kept this one vegetable-based and added some goat’s cheese for added umami, but you can use any other cheese - or even cook chicken or pork in the Goan curry instead. It is really delicious any which way!
Ingredients
- 1 pack of The Spice Tailor Fiery Goan Curry
- 1 tbsp. vegetable oil
- 3 soft flour tortilla wraps (8 inch ones)
- 2 small czucchinis, sliced on the diagonal into long ½ cm thick slices
- 200g brown mushrooms, or a mix of mushrooms, halved or quartered depending on size
- 50-70g canned sweetcorn kernels, washed
- 100g log goat’s cheese, sliced
- 4 tbsp. sour cream, plus more to serve if you like
Optional serving suggestions
- Finely chopped tomato, spring onion, jalapenos, coriander and sour cream
Method
- Heat the grill function of the oven. Brush a baking tray with oil and add the zucchini. Place under the grill, season lightly and cook for 8-10 minutes until cooked and lightly charred in some places. Remove and set aside. Set the oven temperature to 190°C.
- Meanwhile, add the rest of the oil to a medium sized pan and add the mushrooms; season lightly and fry until browned. Add both pouches of sauce from the packet and bring to a simmer. Turn off the heat.
- Oil the base of the pan. We used an 8” round baking tin with a removable base, but you can use a small oven-proof baking tin. Place one layer of tortilla (depending on what dish you use, you might be able to do this with one or cut up another). Spoon over half the mushroom mix, half the corn and zucchinis. Evenly drop 2 tbsp. of the sour cream so there is an even coverage. Top with another layer of tortilla and repeat with the vegetables and sour cream, but make sure you have around 1-2 tbsp. of the sauce the mushrooms were cooked in left.
- Spread over the remaining sauce from the mushrooms and top with the goat’s cheese slices.
- Cover with foil and bake in a preheated 180°C oven for 10 minutes, then remove foil and bake for another 15 minutes, or until hot.
- Leave to stand for 5 minutes before cutting into 4 even wedges. Serve topped with the toppings, if using, and a green salad.
Tailored to Taste
This dish is based on a popular Mexican dish called Budin, which is a layered dish made with a sweet, tangy, spicy sauce - and often some meat layered between the tortillas. We have kept this one vegetable-based and added some goat’s cheese for added umami, but you can use any other cheese - or even cook chicken or pork in the Goan curry instead. It is really delicious any which way!
Ingredients
- 1 pack of The Spice Tailor Fiery Goan Curry
- 1 tbsp. vegetable oil
- 3 soft flour tortilla wraps (8 inch ones)
- 2 small czucchinis, sliced on the diagonal into long ½ cm thick slices
- 200g brown mushrooms, or a mix of mushrooms, halved or quartered depending on size
- 50-70g canned sweetcorn kernels, washed
- 100g log goat’s cheese, sliced
- 4 tbsp. sour cream, plus more to serve if you like
Optional serving suggestions
- Finely chopped tomato, spring onion, jalapenos, coriander and sour cream
Method
- Heat the grill function of the oven. Brush a baking tray with oil and add the zucchini. Place under the grill, season lightly and cook for 8-10 minutes until cooked and lightly charred in some places. Remove and set aside. Set the oven temperature to 190°C.
- Meanwhile, add the rest of the oil to a medium sized pan and add the mushrooms; season lightly and fry until browned. Add both pouches of sauce from the packet and bring to a simmer. Turn off the heat.
- Oil the base of the pan. We used an 8” round baking tin with a removable base, but you can use a small oven-proof baking tin. Place one layer of tortilla (depending on what dish you use, you might be able to do this with one or cut up another). Spoon over half the mushroom mix, half the corn and zucchinis. Evenly drop 2 tbsp. of the sour cream so there is an even coverage. Top with another layer of tortilla and repeat with the vegetables and sour cream, but make sure you have around 1-2 tbsp. of the sauce the mushrooms were cooked in left.
- Spread over the remaining sauce from the mushrooms and top with the goat’s cheese slices.
- Cover with foil and bake in a preheated 180°C oven for 10 minutes, then remove foil and bake for another 15 minutes, or until hot.
- Leave to stand for 5 minutes before cutting into 4 even wedges. Serve topped with the toppings, if using, and a green salad.
Keep this recipe for later
EMAIL ME A PRINT COPY
MADE WITH OUR DELICIOUS
Fiery Goan Curry
In this distinctively intense curry, the heat of chillies has been caringly tempered to create the perfect balance of heat and flavour. Perfect with pork, chicken, lamb, eggs or meaty vegetables.
We recommend
Chicken Vindaloo with Roasted Cashews
Fiery Goan Beef Stir-Fry
Fiery Goan Chicken Curry with Chilli and Pickles
Fiery Goan Eggplant, Potato and Green Bean Curry
Fiery Goan Glazed Ham
Fiery Maple Glazed BBQ Chicken
Fiery Pork Curry
Indian Fried Chicken 65
Loaded Jackfruit Nachos
Loaded Spicy Chicken Nachos
Ricotta-Stuffed Pasta Shells in Fiery Tomato Sauce
Spicy Fish Curry
Spicy Goan Mackerel Curry
Spicy Goan Pork Filo “Empanadas”
Spicy Jackfruit Curry Pizza
Spicy Mushroom, Squash and Goat's Cheese Parcels
Spicy Pulled Chicken Burgers