1 onion (about 8 oz), peeled and chopped
2 red bell peppers (about 1 lb total), rinsed, stemmed, seeded, and chopped
2 cloves garlic, peeled and pressed or minced
2 t cumin seeds
1 t vegetable oil
1 package (1 lb) frozen corn kernels, thawed
2 cans (about 15 oz each) black beans, rinsed and drained
1/2 c chopped fresh cilantro
1 can (19 oz) red chili (enchilada) sauce
8 flour tortillas (10”)
3 c shredded pepper jack or plain jack cheese (about 9 oz)
1 1/2 c crumbled cotija cheese (about 8 oz)
1 firm-ripe avocado (about 6 oz)
Fresh cilantro sprigs, rinsed
In a 5- to 6-quart nonstick pan over high heat, frequently stir onion, bell peppers, garlic, and cumin seeds in 1 teaspoon oil until the onion is limp, 5 to 7 minutes. Stir in corn, beans, and chopped cilantro; remove pan from heat.
Pour the chili sauce into a 12-inch rimmed pizza pan or 10-inch pie pan. Dip a tortilla in sauce to coat both sides lightly; lift tortilla out, letting excess sauce drip back into pan. Set tortilla in an oiled 10-inch cheesecake pan with removable rim at least 3 inches tall (see notes). Spread 1/7 (about 1 cup) of the vegetable filling level over tortilla. Sprinkle evenly with 1/3 cup jack cheese and 3 tablespoons cotija cheese. Repeat layers, making a total of seven; top with last tortilla. Reserve any leftover chili sauce and remaining jack and cotija cheeses. Cover pan with an oiled piece of foil, oiled side down. Set pan in a rimmed 10- by 15-inch baking pan.
Bake enchilada pie in a 350° regular or 325° convection oven for 30 minutes. Uncover and continue baking until hot (160°) in the center, 30 to 40 minutes longer.
Before serving, in a microwave-safe bowl, in a microwave oven on full power (100%), heat remaining chili sauce until hot, 20 to 30 seconds. Pit, peel, and slice avocado.
Run a knife between pie and pan rim to loosen. Remove rim, set pie on a platter, and drizzle with chili sauce. Arrange avocado slices in a ring on pie, sprinkle with remaining jack and cotija cheeses, and garnish with cilantro sprigs. Cut into wedges to serve.
Time: 90 minutes Serves: 8
This has great presentation and reheats well. Source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=522900.