Spicy Mexican Tortilla Pie

Spicy Mexican Tortilla Pie

Made With Our Fiery Goan Curry -
2 SERVES
SERVES 4
prep
10 MINS PREP
20 MINS COOK
40 MINS COOK
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!
Anjum Signature

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 courgettes, sliced on the diagonal into long ½ cm thick slices
  • 200g chestnut 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
  1. Heat the grill function of the oven. Brush a baking tray with oil and add the courgettes. 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.
  2. 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.
  3. 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 courgettes. 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.
  4. Spread over the remaining sauce from the mushrooms and top with the goat’s cheese slices.
  5. 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.
  6. 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!
  • 1 pack of The Spice Tailor Fiery Goan Curry
  • 1 tbsp. vegetable oil
  • 3 soft flour tortilla wraps (8 inch ones)
  • 2 small courgettes, sliced on the diagonal into long ½ cm thick slices
  • 200g chestnut 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
  1. Heat the grill function of the oven. Brush a baking tray with oil and add the courgettes. 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.
  2. 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.
  3. 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 courgettes. 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.
  4. Spread over the remaining sauce from the mushrooms and top with the goat’s cheese slices.
  5. 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.
  6. Leave to stand for 5 minutes before cutting into 4 even wedges. Serve topped with the toppings, if using, and a green salad.
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.
£3.00
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100p per 100g
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