Vegetarian Enchilada Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 can of black beans, drained1 can of pinto beans, drained1 small can of chopped green chilis1 small onion, chopped1 tsp olive oil1/4 cup chopped jalapenos (optional)1 can of enchilada sauce8 corn tortillas
Saute the onion in the olive oil until browned.
In a large bowl, combine the beans, chilis, onions and jalapenos. Squish together using a potato masher or, my preferred method, with clean hands.
Spray the bottom of an 8x8 or similar size baking pan. Cover the bottom with a thin layer of sauce, then 3 tortillas (you'll break one in half to get them to fit) overlapping if necessary. Add a 1/4 cup of enchilada sauce, then half of the bean mixture. Next layer with 3 more tortillas, 1/4 cup of sauce and the other half of the bean mixture. Top it off with the remaining tortillas, the rest of the sauce and the cheese.
Bake for a half hour in a 375 degree oven.
Number of Servings: 6
Recipe submitted by SparkPeople user JILLILANI.
In a large bowl, combine the beans, chilis, onions and jalapenos. Squish together using a potato masher or, my preferred method, with clean hands.
Spray the bottom of an 8x8 or similar size baking pan. Cover the bottom with a thin layer of sauce, then 3 tortillas (you'll break one in half to get them to fit) overlapping if necessary. Add a 1/4 cup of enchilada sauce, then half of the bean mixture. Next layer with 3 more tortillas, 1/4 cup of sauce and the other half of the bean mixture. Top it off with the remaining tortillas, the rest of the sauce and the cheese.
Bake for a half hour in a 375 degree oven.
Number of Servings: 6
Recipe submitted by SparkPeople user JILLILANI.
Nutritional Info Amount Per Serving
- Calories: 248.2
- Total Fat: 4.6 g
- Cholesterol: 5.0 mg
- Sodium: 552.0 mg
- Total Carbs: 40.6 g
- Dietary Fiber: 10.4 g
- Protein: 12.0 g
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