About this recipe: Teenagers especially will love this unusual pie, which layers flour tortillas with diced chicken and red kidney beans in a spicy tomato, sweetcorn and pepper sauce. Serve with a green salad and a side dish of diced avocado sprinkled with lime juice, for a meal with an exciting Mexican flavour.
As an alternative topping, mix 200 g (7 oz) fromage frais with 85 g (3 oz) finely grated Manchego cheese and the 2 tbsp chopped fresh coriander. * To make a borlotti bean tortilla pie, soften the onion, then add the crushed garlic, 1 seeded and chopped yellow pepper, 250 g (8½ oz) chopped courgettes and 500 g (1 lb 2 oz) chopped bulb fennel. Cook for 5 minutes, then stir in the tomatoes, ground coriander, sugar, stock cube or bouillon and seasoning to taste. Simmer for 10 minutes. Add 2 cans borlotti beans, about 410 g each, drained and rinsed, and heat through. Layer the bean mixture with the flour tortillas, top with the yogurt mixture or the fromage frais mixture and bake as in the main recipe.
Tortillas, whether made from masa harina, a type of cornmeal, or wheat, are a good source of starchy carbohydrates. * There is little nutritional difference between canned red kidney beans and cooked dried ones, and canned beans are certainly a lot more convenient. * Chicken is an excellent source of protein and a good source of many of the B vitamins, particularly B1 and niacin. Eaten without the skin, it is low in fat and the fat that is present in the meat is mainly the more beneficial unsaturated type.
C, niacin * A, B1, B6, E, folate, calcium, copper, potassium, zinc * B2, iron, selenium