The Sensitive Kitchen

Sunday, March 13, 2011

Tortilla Pie

Some call this type of dish "Mexican lasagna," but as my 7-year-old professes an intense dislike of regular lasagna, we chose the moniker Tortilla Pie instead.

2 tsp canola oil
1 red onion
4-5 cloves garlic
1 tsp cumin
1 tsp coriander
1 tsp dried oregano
1/2 tsp pasilla chile powder
1 red bell pepper
12 oz soy crumble (can use lean ground turkey)
4 oz roasted diced green chiles
1 can diced tomatoes in juice
1 can black beans, rinsed and drained
Greens from 1 large golden beet, shredded, about 3 cups (can substitute any mild green such as spinach or chard)
8 whole-wheat tortillas
1 1/2 c shredded Mexican blend cheese
1 1/4 c enchilada sauce
1/4 c chopped cilantro

In a large skillet, saute onion and garlic in canola oil until onion is softened. Add spices; saute until fragrant, about 2 minutes. Add bell pepper; saute until softened. Add soy crumble, pressing with the back of your spoon to loosen. Add green chiles, diced tomatoes and black beans; cover and simmer a few minutes until greens wilt. Uncover and simmer to desired thickness. Remove from heat.

In a 9" square pan, layer ingredients as follows: tortillas, skillet mixture, enchilada sauce, cheese, cilantro. Repeat twice. End with tortillas, then top with enchilada sauce and cheese. Cover with foil; bake at 375 for 30 minutes or until heated through. Remove foil; bake 15 minutes or until top browns. Sprinkle with cilantro and serve.

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