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Enchilada Pie

Prep time
30 mins


A favorite from the Willy Street Co-op Deli!


2 lbcanned diced tomatoes with juice
1 red onion, minced
1 Tflour
1⁄2 tcayenne pepper
2 chipotle peppers, ground
1 Tolive oil
2 ccooked brown rice
3 cpicante sauce
2 ccooked black beans (drain if using canned beans)
2 Tcumin
1⁄2 Ttamari
1⁄2 Tlime juice
1 tground coriander
12 corn tortillas
3 ccheddar cheese, grated
6 clvgarlic, minced, divided use


Sauce directions: Sauté red onion and 3 cloves minced garlic in oil until translucent. Add tomatoes, cayenne, and chipotles. Simmer over low heat for 45 minutes to an hour. In a separate bowl, combine flour and ½ cup of sauce and mix well. Add flour mixture to pot. Cook ½ hour and puree. Bean filling directions: Mix cooked rice and beans with picante sauce, veggies, cumin, tamari, 3 cloves minced garlic, limejuice, and coriander. Assembly: Cover bottom of 9x13-inch baking pan with thin layer of sauce. Make one layer of four corn tortillas over the top. Cover with one-third of the cheese. Layer with half the rice and bean mixture and one-third of the remaining sauce. Repeat layers, ending with a top layer of tortillas, cheese and sauce. Bake covered for 30 minutes at 350º, uncover and bake additional 10 minutes to brown.


This is a great dish for a gathering or potluck. Leftovers are tasty too.