Late Summer Vegetable Enchilada Pie
"Late Summer Vegetable Enchilada Pie – This delightful Mexican-American casserole resembles a hearty lasagna, featuring layers of vibrant vegetables, tortillas, rich sauce, and melted cheese. It's an ideal dish for entertaining a large group or for meal prep, as you can easily store leftovers in the refrigerator or freeze in individual servings once cooled."
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Ingredients
- 1 1/2 2 to 3 dried Ancho Chilies
- black pepper
- 1 tbsp olive oil
- 1 medium onion
- 2 garlic cloves
- 2 jalapenos
- 2 tsp cumin
- 1 lb zucchini
- 2 medium ears of corn
- 1 cup canned black or pinto beans
- 1 tbsp fresh lime juice
- 1/2 cup chopped cilantro
- 8 6-inch corn tortillas
- 3 cups reduced fat Mexican blend cheese
- 1 28 oz can whole tomatoes
- 3/4 tsp kosher salt
- 1 cup boiling water
Instructions
- 1
Ancho Sauce: Begin by heating a large, deep skillet over medium-high heat. Toast the dried ancho chiles, turning them frequently for approximately 2 minutes until aromatic. Once they have cooled, remove the stems and seeds. Place the chiles into a blender along with some hot water, allowing them to soften. After cooling, incorporate the tomatoes and blend until you achieve a smooth consistency. Season the mixture with salt and pepper to taste.
- 2
Filling: In the same skillet, pour in some oil and heat it over medium heat. Add the diced onion and sauté until it becomes translucent and tender, about 5 minutes. Introduce the minced garlic and chopped jalapeño, cooking for an additional minute until fragrant. Next, add the zucchini and cook, stirring occasionally, until it is tender but still retains a slight crunch, about 4 to 5 minutes. Stir in the corn, beans, lime juice, and cumin, cooking for another 2 minutes. Finally, mix in 1/2 cup of chopped cilantro and combine well.
- 3
Preheat your oven to 375°F (190°C). Lightly grease a 9 x 13-inch baking dish to prevent sticking.
- 4
Begin assembling the dish by spreading 1/2 cup of the prepared sauce evenly across the bottom of the baking dish. Place 4 tortillas in a single layer, trimming them as necessary to fit. Spoon half of the vegetable filling over the tortillas, then drizzle half of the remaining sauce and sprinkle 1 1/2 cups of cheese on top. Repeat this layering process with the remaining tortillas, filling, sauce, and cheese. Cover the dish with aluminum foil and bake for 30 minutes, or until the filling is bubbling. Allow it to rest for 10 minutes after removing from the oven before slicing and serving.