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Spicy tortilla bean pie

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An easy weeknight dinner with a chilli kick! 

  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Spicy tortilla bean pie

Ingredients

  • 2 tsp olive oil
  • 1 brown onion, finely chopped
  • 500g beef mince
  • 2 x 420g cans F. Whitlock & Sons® Killer Beans Fuego Chilli
  • 60g baby spinach leaves
  • 3 large flour or corn tortillas
  • 1/3 cup (80g) spreadable cream cheese
  • 1 cup (100g) grated Mexican-style cheese blend
  • 1 avocado, stoned, peeled, cut into wedges
  • Coriander sprigs, to serve

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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Heat oil in a large frying pan over high heat. Add onion and cook, stirring, for 3 mins or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until mince changes colour. Stir in the beans and spinach and cook, stirring, for 2 mins or until heated through and spinach wilts. 

  2. Step 2

    Preheat grill on high. Spread the tortillas evenly with cream cheese. Place 1 tortilla, cream cheese-side up, in a 24cm (base measurement) cast-iron skillet or heavy-based ovenproof frying pan. Top with one-third of the bean mixture and sprinkle with a little cheese. Repeat layering with the remaining tortillas, bean mixture and cheese.Meanwhile, heat a chargrill on medium. Drizzle salmon with 1 tbs of oil. Season and cook on grill for 2-3 mins each side or until cooked to your liking.

  3. Step 3

    Cook under the grill for 3 mins or until the cheese melts and is golden. Season with pepper. Cut into wedges and serve with avocado and coriander.

Spicy tortilla bean pie

Spicy tortilla bean pie
  • Serves4
  • Cook time15 minutes
  • Prep time10 minutes
Ingredients
  • 2 tsp olive oil
  • 1 brown onion, finely chopped
  • 500g beef mince
  • 2 x 420g cans F. Whitlock & Sons® Killer Beans Fuego Chilli
  • 60g baby spinach leaves
  • 3 large flour or corn tortillas
  • 1/3 cup (80g) spreadable cream cheese
  • 1 cup (100g) grated Mexican-style cheese blend
  • 1 avocado, stoned, peeled, cut into wedges
  • Coriander sprigs, to serve
    Description

    An easy weeknight dinner with a chilli kick! 

    Method
    1. Step 1

      Heat oil in a large frying pan over high heat. Add onion and cook, stirring, for 3 mins or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 mins or until mince changes colour. Stir in the beans and spinach and cook, stirring, for 2 mins or until heated through and spinach wilts. 

    2. Step 2

      Preheat grill on high. Spread the tortillas evenly with cream cheese. Place 1 tortilla, cream cheese-side up, in a 24cm (base measurement) cast-iron skillet or heavy-based ovenproof frying pan. Top with one-third of the bean mixture and sprinkle with a little cheese. Repeat layering with the remaining tortillas, bean mixture and cheese.Meanwhile, heat a chargrill on medium. Drizzle salmon with 1 tbs of oil. Season and cook on grill for 2-3 mins each side or until cooked to your liking.

    3. Step 3

      Cook under the grill for 3 mins or until the cheese melts and is golden. Season with pepper. Cut into wedges and serve with avocado and coriander.