Late Summer Vegetable Enchilada Pie Recipe
A saucy, lasagna-like Mexican-American casserole layered with vegetables, tortillas, sauce and cheese. Perfect if you’re feeding a crowd or to make ahead for the month, once cool you can refrigerate or freeze it in portions.
Amount Per Serving
1 1/2 (2 to 3) dried Ancho Chilies
1 cup boiling water
1 28 oz can whole tomatoes
3/4 tsp kosher salt
black pepper, to taste
1 tbsp olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 jalapenos, seeded and finely chopped
2 tsp cumin
1 lb zucchini, diced 1/4-inch (4 cups)
2 medium ears of corn, kernels cut from cobb (1 1/2 cups)
1 cup canned black or pinto beans, drained and slightly smashed with fork
1 tbsp fresh lime juice
1/2 cup chopped cilantro, plus more for garnish
8 (6-inch) corn tortillas
3 cups reduced fat Mexican blend cheese
<strong>Ancho Sauce:</strong> In a large deep skillet toast the anchos over medium-high heat turning often, about 2 minutes. When cool remove stems and seeds. Transfer to a blender with hot water and let it get soft. When cool add tomatoes and blend until smooth. Season with salt and pepper.
<strong>Filling:</strong> In the skillet heat oil over medium heat, add the onion and cook until soft, 5 minutes. Add the garlic and jalapeno and cook until fragrant, 1 minute. Add the zucchini and cook until tender yet firm, 4 to 5 minutes. Add the corn, beans, lime juice and cumin and cook 2 minutes. Add 1/2 cup cilantro and stir.
Preheat oven to 375°F. Grease a 9 x 13-inch baking dish.
Spread 1/2 cup sauce on bottom of casserole, arrange 4 tortillas on a single layer (cutting them in half to fit). Spoon half the veggie filling over the tortillas, and top with half of the remaining sauce and 1 1/2 cups cheese. Repeat with the remaining tortillas, veggies, sauce and cheese. Cover with foil and bake 30 minutes, until the filling is bubbling. Let cool 10 minutes before cutting, then serve.
Keywords: Late Summer Vegetable Enchilada Pie