My sister-in-law-to-be was due on Monday. Her family is in town, and we are all waiting on pins and needles for this insubordinate baby to arrive. I've heard that spicy food is good for promoting labor, so since I was cooking for the entire brood, enchilada pie was worth a shot. This recipe evolved from something we used to get for lunch back at F Coffee in San Diego. It's easy, good for crowds (and pregnant women), and can be made vegan by subbing the regular cheese for vegan cheese. I used to always make this with taco-seasoned tofu, but these days I'm loving the frozen Boca Crumbles. Anyway, my effort didn't work...she still hasn't had the baby. But, she has leftover Enchilada Pie in her freezer for when she does.
1 15oz can organic black beans
1 15oz can organic corn
2 15oz cans red enchilada sauce (I love Trader Joe's in the bottle)
10-12 medium sized organic corn or whole wheat tortillas (or both!)
12oz bag shredded organic cheddar and jack cheese combo
1 bag frozen Boca Crumbles
1 cup fresh organic cilantro, chopped
1 5oz can organic sliced black olives
1 organic avocado
Tapatio/Cholula for topping
Sour cream for topping (optional)
Preaheat oven to 400F. Drain and rinse beans. Drain corn. Pour 1 can of enchilada sauce into large flat bowl. Cut tortilla into quarters. Pour a small amount of enchilada sauce into a ~9x13" casserole dish to coat bottom. Dip tortillas in bowl of sauce an form a layer in pan. Sprinkle with 1/2 the corn, beans, olives and boca crumbles, and 1/3 the cheese, olives and cilantro. Pour some of the enchilada sauce on top. Repeat a layer of tortillas and the above. Top with a layer of tortillas, the remaining 1/3 cheese and olives. Save the remaining 1/3 cilantro for topping when it's done. Cover with foil and bake for 50min. Remove foil and cook an additional 10min. Top with cilantro and avocado slices.