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.: 8.27.2009 

Zabet's (sort of) Cheap Eats #8

In-No-Way-Actually-Mexican Enchilada Pie
But if you have a weakness for cheap red enchilada sauce, like I do, it's fabulous. You can, of course, make your own red sauce.

1/2 cup dry quinoa
1 cup water
pinch of salt
2 tsp chili powder
1 large green bell pepper
3 smallish zucchini, divided
2 onions, divided
2 cups cooked black beans, drained (I pressure-cooked mine, you can use a can)
2 cups shredded colby-jack cheese
19 oz can of Old El Paso enchilada sauce, divided
2 cups shredded cheddar cheese
18 corn tortillas

Step 1: Cook the quinoa.
Bring water, salt, and chili powder to a boil in small saucepan. While waiting, rinse quinoa. Add quinoa to boiling water, cover, reduce heat, and let simmer 10 minutes. Remove from heat and let stand 5 minutes. Transfer cooked quinoa to a large mixing bowl and let cool in fridge or freezer while working on Step 2.

Step 2: Prepare the veggie layer.
Wash and finely chop two zucchinis, the bell pepper, and one onion. Add to a mixing bowl with black beans. Pour in 1/4 can of enchilada sauce and mix well to coat the veggies and beans. Add more sauce if necessary, up to half the can.

Step 3: Prepare the cheese layer.
Wash and peel remaining zucchini. Finely chop it and the remaining onion. Add these veggies and the colby-jack cheese to the bowl with the cooled quinoa. Mix well.

Step 4: Layer it up.
Heat oven to 400°F. Lightly grease a 15x10 glass baking dish. Arrange 6 corn tortillas on the bottom. Add half of the veggie mixture on top, evenly spread out. Arrange another 6 corn tortillas on top. Add all of the cheese mixture. Arrange last 6 corn tortillas on top. Spread remaining veggie mixture on top. Pour remaining enchilada sauce evenly over layer. Sprinkle cheddar cheese on top.

Step 5: Bake.
Cover with foil and bake for at least 45 minutes (onions will still have a little crunch) but no longer than 60 minutes. Remove from oven and let stand 5 minutes before serving.

Makes a whole hell of a lot of enchilada pie. Hubby says he thought the zucchini were a little bland (personally, the fact that I can't taste the zucchini is what I like about it), so if you're feeling really industrious, you could let the veggie mixture marinate for an hour in the enchilada sauce.

If you have corn tortillas left over you can make them into nommy tortilla chips by lightly greasing a cookie sheet, cutting the rounds into 1/6ths, putting them on the sheet, and spraying them with oil. (Nonstick cooking spray or a Misto works great here.) Bake at 400°F until golden, about 5 minutes.


thus proclaimeth the Zabet  8:56 AM   3 comment(s)


I am totally with you on the cheap enchilada sauce, we love that shit around here.

By Blogger ReBellegirls, at 5:42 PM  

in the oven.

By Blogger robiewankenobie, at 6:06 PM  

@RBWKN: let me know how it turns out, plus any mods or suggestions!

By Blogger Zabet, at 9:19 PM  

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