Ingredients:
1 onion,
peeled and chopped
2 red bell
peppers, chopped
2 cloves
garlic, minced
2 tsp.
cumin seeds
1 tsp. oil
1 pkg.
frozen corn kernels, thawed
2 cans (15
oz each) black beans, rinsed and drained)
½ cup
chopped fresh cilantro
1 can (19
oz) red chili sauce
8 flour
tortillas (10 inches)
3 cups
shredded pepper jack or plain jack)
1½ cup crumbled
cotija or feta cheese
1 firm ripe
avocado
Fresh
cilantro sprigs
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Preparation:
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.
Pour the
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.
Bake
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.
Before
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
avocado.
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.
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