ENCHILADA PIE

Enchilada Pie image

This impressive, hearty dish is perfect for vegetarians and meat eaters alike. -Jacqueline Correa, Landing, New Jersey

Provided by Taste of Home

Categories Dinner

Time 4h40m

Yield 8 servings.

Number Of Ingredients 14

Ingredients

1 package (12 ounces) frozen vegetarian meat crumbles
1 cup chopped onion
1/2 cup chopped green pepper
2 teaspoons canola oil
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chiles, undrained
1/2 cup water
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
6 whole wheat tortillas (8 inches)
2 cups shredded reduced-fat cheddar cheese
Optional toppings: sour cream, cilantro, lime wedges, salsa

Steps:

Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray., In a large saucepan, cook the vegetarian meat crumbles, onion and green pepper in oil until vegetables are tender. Stir in both cans of beans, tomatoes, water, chili powder, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., In prepared slow cooker, layer 1 cup bean mixture, 1 tortilla and 1/3 cup cheese. Repeat layers 5 times. Cover and cook on low until heated through and cheese is melted, 4-5 hours. (To avoid scorching, rotate slow cooker insert a half turn midway through cooking, lifting carefully with oven mitts.) , Using foil strips as handles, remove the pie to a platter. Serve with toppings of your choice.

Nutrition Facts : Calories 367 calories, Fat 11g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 818mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 9g fiber), Protein 25g protein. Diabetic Exchanges