Turkey Tortilla Pie

Turkey Tortilla Pie

with Zesty Guac and Black Beans

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You may not look at tortilla pie the same way again after you've tasted this aromatic and zesty version of a Mexican classic! We've sourced the best ingredients and show you all the tricks to maximizing flavour. From our handy Mexican spice blend to using both lime zest and juice. Our fuss-free tangy guacamole is the perfect topping.


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking difficultyEasy

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

500 g

Minced Turkey

12 unit

Flour Tortillas, 6-inch


2 tbsp

Mexican Seasoning

1 can

Black Beans

1 box

Crushed Tomatoes

1 tbsp

Tomato Paste

12 g


1 unit


6 tbsp

Sour Cream


2 unit


½ cup

Mozzarella Cheese, shredded


50 g


Not included in your delivery

1 tbsp



Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories810 kcal
Fat47 g
Saturated Fat12 g
Carbohydrate67 g
Sugar6 g
Dietary Fiber12 g
Protein37 g
Cholesterol120 mg
Sodium1270 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Small Bowl
Large Non-Stick Pan
Measuring Spoons
Measuring Cups
Slotted Spoon
Potato Masher
Instructionsarrow up iconarrow up icon

Preheat your broiler to high (to broil assembled tortilla pie). Wash and dry all produce.* Peel, then mince or grate garlic. Zest, then juice half the lime. Cut remaining lime into wedges. Peel, then finely chop shallot into 1/4-inch pieces. Cut tortillas in half. Set aside. Drain and rinse beans. Peel, pit, then cut avocados into 1/2-inch pieces. In a small bowl, stir together avocado pieces and lime juice. Set aside.


Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil, then shallots and garlic. Cook, stirring often, until shallots soften, 1-2 min. Add turkey and Mexican seasoning. Cook, breaking up turkey into smaller pieces, until no pink remains, 4-5 min. (TIP: Cook to a min. internal temp. of 74°C/165°F.**)


To the pan with turkey, add beans, tomato paste, crushed tomatoes, half the lime zest and 1/2 cup water. Cook, stirring occasionally, until beans soften, and most liquid has been absorbed, 4-5 min. Season with salt and pepper.


In a 9x13 baking dish, arrange and spread out 6 tortilla halves. (NOTE: It's OK if tortillas overlap!) Using a slotted spoon, spread 1 1/4 cups turkey mixture overtop of tortillas. Repeat with another 6 tortilla halves and another 1 1/4 cups turkey mixture. Repeat with remaining tortillas and remaining turkey mixture. (NOTE: You'll end with a turkey mixture layer on top, like a lasagna.)


Sprinkle cheese overtop assembled tortilla pie. Broil pie in the middle of the oven, until cheese melts and is slightly crispy, 5-6 min. (TIP: Keep your eye on it so it doesn't burn!) Meanwhile, in the small bowl with avocado pieces, add remaining lime zest. Using a fork or potato masher, mash together avocado until smooth. Season with salt and pepper.


Divide tortilla pie between plates. Dollop with sour cream and guac. Squeeze over a lime wedge, if desired.