Stacked Black Bean Enchilada Pie
- Makes: 4 servings
- Prep 15 mins
- Bake 40 mins
- Stand 5 mins
This Mexican twist on lasagna is as easy as uno, dos, tres! Start with leftover Chipotle Black Bean Chili, then just layer away and bake. If you like, serve with a tossed green salad.
Reserved Chipotle Black Bean Chili (see recipe, Chipotle Black Bean Chili)
frozen whole kernel corn
shredded cheddar and Monterey jack cheese blend
Nonstick cooking spray
7- to 8-inch flour or whole wheat tortillas
salsa verde (tomatillo salsa)
avocado, halved, seeded, peeled and coarsely chopped
snipped fresh cilantro
- Preheat oven to 350 degrees F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a medium bowl, combine the reserved chili, the corn and 3/4 cup of the cheese.
- Place a tortilla on the bottom of the prepared baking dish. Top with 3/4 cup of the chili mixture. To make a stack, repeat layering with the remaining tortillas and chili mixture. Spread the salsa verde over the tortilla layers. Sprinkle with the remaining 1/4 cup cheese.
- Bake, uncovered, about 40 minutes or until heated through. Remove from oven. Let stand for 5 minutes before serving.
- To serve, cut stack into four pie-shaped wedges. Top with avocado, sprinkle with cilantro, and top with a dollop of sour cream.
(Stacked Black Bean Enchilada Pie)Servings Per Recipe 4, cal. (kcal) 611, Monounsaturated fat (g) 10, Folate (µg) 73, Polyunsaturated fat (g) 2, Cobalamin (Vit. B12) (µg) 0, Trans fatty acid (g) 0, calcium (mg) 444, fiber (g) 11, iron (mg) 5, sugar (g) 9, carb. (g) 79, Thiamin (mg) 0, Fat, total (g) 25, Riboflavin (mg) 0, Niacin (mg) 2, chol. (mg) 33, Pyridoxine (Vit. B6) (mg) 0, sat. fat (g) 10, sodium (mg) 1804, Potassium (mg) 732, vit. A (IU) 1846, vit. C (mg) 51, pro. (g) 24