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Ingredients
For 8 Serving(s)
enchilada-pie
- 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
Enchilada Pie Directions
- 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.