Stacked Enchilada Pie

Name: Stacked Enchilada Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 170 grams firm-ripe avocado (about; 850 grams cans (about each) black beans, rinsed and drained; 539 grams can red chili (enchilada) sauce; 1 sprig Fresh cilantro , rinsed; 454 grams package frozen corn kernels, thawed; 2 teaspoons cumin seeds; 227 grams 1/2 cups crumbled cotija or feta cheese (about; 8 flour tortillas (10 in. wide); 118 milliliters chopped fresh cilantro; 2 cloves garlic, peeled and pressed or minced; 255 grams cups shredded pepper jack or plain jack cheese (about; 227 grams onion (about , peeled and chopped; 2 red bell peppers (about 1 lb. total), rinsed, stemmed, seeded, and chopped; 1 teaspoon About salad oil

Stacked Enchilada Pie might be just the main course you are searching for. Watching your figure? This vegetarian recipe has 554 calories, 25g of protein, and 22g of fat per serving. This recipe serves 8. This recipe covers 29% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes approximately 45 minutes. It is a rather inexpensive recipe for fans of Mexican food. Head to the store and pick up corn kernels, beans, garlic, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps as a dessert.

Instructions

In a 5- to 6-quart nonstick pan over high heat, frequently stir onion, bell peppers, garlic, and cumin seeds in 1 teaspoon oil until the onion is limp, 5 to 7 minutes. Stir in corn, beans, and chopped cilantro; remove pan from heat.

Ingredients you will need

Bell Pepper

Cumin Seeds

Cilantro

Garlic

Beans

Onion

Corn

Cooking Oil

Equipment you will use

Frying Pan

Pour the chili sauce into a 12-inch rimmed pizza pan or 10-inch pie pan. Dip a tortilla in sauce to coat both sides lightly; lift tortilla out, letting excess sauce drip back into pan. Set tortilla in an oiled 10-inch cheesecake pan with removable rim at least 3 inches tall (see notes).

Ingredients you will need

Chili Sauce

Tortilla

Dip

Equipment you will use

Pizza Pan

Pie Form

Frying Pan

Spread 1/7 (about 1 cup) of the vegetable filling level over tortilla.

Ingredients you will need

Vegetable

Tortilla

Spread

Sprinkle evenly with 1/3 cup jack cheese and 3 tablespoons cotija cheese. Repeat layers, making a total of seven; top with last tortilla. Reserve any leftover chili sauce and remaining jack and cotija cheeses. Cover pan with an oiled piece of foil, oiled side down. Set pan in a rimmed 10- by 15-inch baking pan.

Ingredients you will need

Cotija Cheese

Chili Sauce

Monterey Jack Cheese

Tortilla

Equipment you will use

Baking Pan

Aluminum Foil

Bake enchilada pie in a 350 regular or 325 convection oven for 30 minutes. Uncover and continue baking until hot (16

Equipment you will use

Oven

in the center, 30 to 40 minutes longer.

Before serving, in a microwave-safe bowl, in a microwave oven on full power (100%), heat remaining chili sauce until hot, 20 to 30 seconds. Pit, peel, and slice avocado.

Ingredients you will need

Chili Sauce

Avocado

Equipment you will use

Microwave

Bowl

Oven

Run a knife between pie and pan rim to loosen.

Equipment you will use

Knife

Frying Pan

Remove rim, set pie on a platter, and drizzle with chili sauce. Arrange avocado slices in a ring on pie, sprinkle with remaining jack and cotija cheeses, and garnish with cilantro sprigs.

Ingredients you will need

Avocado Slices

Chili Sauce

Cilantro

Cut into wedges to serve.

Equipment

Ingredients

Servings:

170grams

firm-ripe avocado (about 850grams

cans (about each) black beans, rinsed and drained 539grams

can red chili (enchilada) sauce 1sprig

Fresh cilantro , rinsed 454grams

package frozen corn kernels, thawed 2teaspoons

cumin seeds 227grams

1/2 cups crumbled cotija or feta cheese (about 8

flour tortillas (10 in. wide)118milliliters

chopped fresh cilantro 2cloves

garlic, peeled and pressed or minced 255grams

cups shredded pepper jack or plain jack cheese (about 227grams

onion (about , peeled and chopped 2

red bell peppers (about 1 lb. total), rinsed, stemmed, seeded, and chopped 1teaspoon

About salad oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.