Enchilada Pie

Serving size:
 8

Ingredients

    • 2 lb
    • canned diced tomatoes with juice
    • 1
    • red onion, minced
    • 6 clv
    • garlic, minced, divided use
    • 1 T
    • flour
    • 1⁄2 t
    • cayenne pepper
    • 2
    • chipotle peppers, ground
    • 1 T
    • olive oil
    • 2 c
    • cooked brown rice
    • 3 c
    • picante sauce
    • 2 c
    • cooked black beans (drain if using canned beans)
    • 2 T
    • cumin
    • 1⁄2 T
    • tamari
    • 1⁄2 T
    • lime juice
    • 1 t
    • ground coriander
    • 12
    • corn tortillas
    • 3 c
    • cheddar cheese, grated
Prep
30 minutes
Ready in
30 minutes

Description

A favorite from the Willy Street Co-op Deli!

Instructions

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.

Notes

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

Course: