Stacked Enchilada Pie

Stacked Enchilada Pie
Photo by James Carrier

Ingredients

  • 2 teaspoons cumin seeds
  • ½ cup chopped fresh cilantro
  • 2 cans (about 15 oz. each) black beans, rinsed and drained
  • 8 flour tortillas (10 in. wide)
  • 1 package (1 lb.) frozen corn kernels, thawed
  • 1 onion (about 8 oz.), peeled and chopped
  • 2 red bell peppers (about 1 lb. total), rinsed, stemmed, seeded, and chopped
  • + 21 more ingredients
    • Fresh cilantro sprigs, rinsed
    • About 1 teaspoon salad oil
    • 2 teaspoons cumin seeds
    • 1 can (19 oz.) red chili (enchilada) sauce
    • Fresh cilantro sprigs, rinsed
    • 1 firm-ripe avocado (about 6 oz.)
    • 8 flour tortillas (10 in. wide)
    • 1 can (19 oz.) red chili (enchilada) sauce
    • About 1 teaspoon salad oil
    • ½ cup chopped fresh cilantro
    • 3 cups shredded pepper jack or plain jack cheese (about 9 oz.)
    • 1 onion (about 8 oz.), peeled and chopped
    • 2 red bell peppers (about 1 lb. total), rinsed, stemmed, seeded, and chopped
    • 1 firm-ripe avocado (about 6 oz.)
    • 2 cloves garlic, peeled and pressed or minced
    • 1 package (1 lb.) frozen corn kernels, thawed
    • 1 ½ cups crumbled cotija or feta cheese (about 8 oz.)
    • 3 cups shredded pepper jack or plain jack cheese (about 9 oz.)
    • 1 ½ cups crumbled cotija or feta cheese (about 8 oz.)
    • 2 cloves garlic, peeled and pressed or minced
    • 2 cans (about 15 oz. each) black beans, rinsed and drained

1. 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. 2. Pour the chili sauce into a 12-inch rimmed pizza pan or 10...

View full recipe at My Recipes

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