Heat the olive oil in a large pan and cook the onion for 8-10 minutes until soft and translucent. Add the garlic and cook for 1 minute then tip in the grated butternut squash to give the pie bulk, stir well and cook for 5 minutes. Add the spices, stirring to coat then cook for 1 minute.
Crunchy Mexican bean pie
Ingredients
6
servings
-
- 1 tbsp
- 2
- 2
- 400 g
- 1 tbsp
- 1 tsp
- 2 cans
- 1 can
- 1 can
- 1
- 1 bunch
- 2
- 100 g
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Preparation
Tip in the tinned tomatoes, beans and sweetcorn and ½ can full of water. Season well and simmer gently for 30-35 minutes until reduced and the butternut squash is soft.
Meanwhile, heat the oven to 200c/180c fan/gas mark 6. To give your pie topping crunch, cut the tortillas into triangles and spread out on a baking tray. Cook in the oven for 10 minutes until golden and crisp.
Add the lime juice for zing and most of the coriander to the pan and check for seasoning.
Turn the oven to the grill setting. Transfer the bean mixture to a pie dish, arrange the tortillas on top and sprinkle over the grated cheese for richness.
Cook under the grill for 3-4 minutes until the cheese is bubbling.
Scatter over the remaining coriander to serve.
