3 red onions, sliced
6 bell peppers (red, yellow, orange—you decide!), sliced
5 large boneless, skinless chicken breasts
4 tablespoons olive oil
2 teaspoons salt
50g fajita seasoning
235g can of black beans, rinsed and drained
200g tomato salsa
90g grated Cheddar cheese
6 large flour tortillas
1 cup/215g soured cream, for ‘frosting’
Sprigs of coriander and red chili, for decoration (optional)
Preheat the oven to 190C/375F/Gas 5.
Pop your onions, mixed peppers, and chicken down on a large baking tray. Toss in the oil, salt, and fajita seasoning. Shove in the preheated oven for 30 minutes. Bring out and leave to cool slightly.
Cut the chicken breasts into bite-sized pieces and set aside.
Line a 24cm springform cake pan with baking parchment. Increase the oven temperature to 200C/400F/Gas 6.
Warm your tortillas briefly by popping them one by one into a warm oven for 15 seconds.
Place one in the base of the cake pan, then add a layer of peppers and onions, a layer of chicken, black beans, salsa, and cheese. Pop another tortilla on top and repeat the process until everything is used up.
Fold the edges of the final tortilla in on itself to create a neat lid. Cover with foil and bake for 15 minutes.
Uncover and leave to cool slightly, then remove from the springform pan. ‘Frost’ the top with soured cream and decorate with coriander and chili (if using). Marvel at your creation, then destroy.
Recipe from Twisted: The Cookbook (Ryland Peters & Small, £9.99), with photography by Stephen Conroy.