peeled and chopped
2 red bell
1 tsp. oil
frozen corn kernels, thawed
2 cans (15
oz each) black beans, rinsed and drained)
chopped fresh cilantro
1 can (19
oz) red chili sauce
tortillas (10 inches)
shredded pepper jack or plain jack)
1½ cup crumbled
cotija or feta cheese
1 firm ripe
In a 5- to
6-quart nonstick pan over high heat, frequently stir onion, bell peppers,
garlic and cumin seeds in 1 tsp. oil until the onion is limp, 5 to 6
minutes. Stir in corn, beans, and chopped cilantro; remove pan from heat.
chili sauce into a 12-inch rimmed pizza pan or 10-inch pie pan. Dip a
tortilla in sauce to coat both sides lightly; lift tortilla out, letting
excess sauce drip back into pan. Set tortilla in an oiled 10-inch
cheesecake pan with removable rim of at least a 3 inch
tall. Spread ½ of the vegetable filling level over tortilla. Sprinkle
evenly with ⅓ cup jack cheese and 3 T. cotija cheese. Repeat layers,
making a total of seven; top with last tortilla. Reserve any leftover chili
sauce and remaining jack and cotija cheeses. Cover pan with an oiled piece
of foil, oiled side down. Set pan in a rimmed 10- by 15-inch baking pan.
enchilada pie in a 350°F regular or 325°F convection oven for 30 minutes.
Uncover and continue baking until hot in the center, 30-40 minutes longer.
serving, in a microwave-safe bowl, in a microwave oven on full power, heat
remaining chili sauce until hot, 20 to 30 seconds. Pit, peel and slice
Run a knife
between pie and pan rim to loosen. Remove rim, set pie on a platter, and
drizzle with chili sauce. Arrange avocado slices in a ring on pie, sprinkle
with remaining jack and cotija cheeses, and garnish with cilantro sprigs.
Cut into wedges to serve.