Enchilada Pie
1/2-1 onion, diced
1 red pepper, diced
1 (15 ounce) can black beans, drained
1 (14 ounce) can corn, drained
1 (10 ounce) can vegan red enchilada sauce, divided
1 (12 ounce) package whole wheat tortillas , divided
1 (8 ounce) package vegan cheese, optional
1 (4 ounce) can green chilies
2-3 green onions, sliced
1. Spray the bottom of a 9x9" baking dish with cooking oil and preheat oven to 350 F degrees. Spray a medium-sized saucepan with cooking oil. Cook onion and pepper over medium heat, until onion is translucent.
2. Add black beans, corn, and about 1/4 the enchilada sauce to saucepan. Simmer for about 8-10 minutes. Place a tortilla on the bottom of the baking dish.
3. Spoon bean/veggie mixture over the tortilla, pouring a small amount of enchilada sauce over it. Add vegan cheese, if you wish.
4. Alternate layers of tortilla and bean mixture until all of the mixture is used, topping with 1 last tortilla, the remainder of the enchilada sauce, green chilies, and vegan cheese. Garnish with green onions.
This recipe is altered from http://food.yahoo.com/recipes/pillsbury-bakeoff/11479/speedy-layered-chi....
SO HOW'D IT GO?
I just love this dish!! It is so healthy and tasty. Do not forget to add vegan cheese. It will definitely improve the taste. Cut the crust part in half and maybe add black beans. Thanks a lot for the share.
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