Late Summer Vegetable Enchilada Pie
Ingredients
Enchilada Sauce
-
1½
pieces
dried Ancho Chilies
-
1
cup
boiling water
-
1
28 oz can
whole tomatoes
-
¾
tsp
kosher salt
-
to taste
black pepper
Filling and Pie
-
1
tbsp
olive oil
-
1
medium
onion, finely chopped
-
2
cloves
garlic, minced
-
2
pieces
jalapenos, seeded and finely chopped
-
2
tsp
cumin
-
1
lb
zucchini, diced (4 cups)
-
2
medium
ears of corn, kernels cut from cob
-
1
cup
canned black or pinto beans, drained and slightly smashed
-
1
tbsp
fresh lime juice
-
½
cup
chopped cilantro, plus more for garnish
-
8
pieces
6-inch corn tortillas
-
3
cups
reduced fat Mexican blend cheese
Instructions
- Toast the dried Ancho Chilies in a skillet for about 2 minutes, then blend with boiling water and tomatoes until smooth. Season with salt and pepper.
- In the same skillet, heat olive oil and cook the onion until soft. Add garlic and jalapeno, cooking until fragrant.
- Stir in the zucchini and cook until tender. Add corn, beans, lime juice, and cumin, cooking for another 2 minutes. Mix in cilantro.
- Preheat the oven to 375°F and grease a 9 x 13-inch baking dish.
- Spread ½ cup of the enchilada sauce in the bottom of the dish. Layer 4 tortillas, half the veggie filling, half the remaining sauce, and 1½ cups cheese. Repeat the layers.
- Cover with foil and bake for 30 minutes until bubbling. Let cool for 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
237
Total fat
12g
Total carbohydrates
23.5g
Total protein
16g
Sodium
532mg
Cholesterol
22.5mg
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