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4.6 from 63 votes

Late Summer Vegetable Enchilada Pie

Late Summer Vegetable Enchilada Pie – A saucy, lasagna-like Mexican-American casserole layered with vegetables, tortillas, sauce and cheese. Perfect if you're feeding a crowd or to make ahead for the month, once cool you can refrigerate or freeze it in portions.

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 8 Servings
Calories: 237 kcal
Course: Dinner
Cuisine: Mexican

Ingredients

  • 1 1/2 2 to 3 dried Ancho Chilies
  • 1 tbsp olive oil
  • 1 cup boiling water
  • 1 medium onion (finely chopped)
  • 1 28 oz can whole tomatoes
  • 2 garlic cloves (minced)
  • 3/4 tsp kosher salt
  • 2 jalapeños (seeded and finely chopped)
  • black pepper (to taste)
  • 2 tsp cumin
  • 1 lb zucchini (diced 1/4-inch (4 cups))
  • 2 medium ears of corn (kernels cut from cobb (1 1/2 cups))
  • 1 cup canned black or pinto beans (drained and slightly smashed with fork)
  • 1 tbsp fresh lime juice
  • 1/2 cup chopped cilantro (plus more for garnish)
  • 8 6-inch corn tortillas
  • 3 cups reduced fat Mexican blend cheese

Instructions

    Cup of Yum
  1. Ancho Sauce: In a large deep skillet toast the anchos over medium-high heat turning often, about 2 minutes. When cool remove stems and seeds. Transfer to a blender with hot water and let it get soft. When cool add tomatoes and blend until smooth. Season with salt and pepper.
  2. Filling: In the skillet heat oil over medium heat, add the onion and cook until soft, 5 minutes. Add the garlic and jalapeno and cook until fragrant, 1 minute. Add the zucchini and cook until tender yet firm, 4 to 5 minutes. Add the corn, beans, lime juice and cumin and cook 2 minutes. Add 1/2 cup cilantro and stir.
  3. Preheat oven to 375°F.  Grease a 9 x 13-inch baking dish.
  4. Spread 1/2 cup sauce on bottom of casserole, arrange 4 tortillas on a single layer (cutting them in half to fit). Spoon half the veggie filling over the tortillas, and top with half of the remaining sauce and 1 1/2 cups cheese. Repeat with the remaining tortillas, veggies, sauce and cheese. Cover with foil and bake 30 minutes, until the filling is bubbling. Let cool 10 minutes before cutting, then serve.

Nutrition Information

Serving 1/8th slice Calories 237kcal (12%) Carbohydrates 23.5g (8%) Protein 16g (32%) Fat 12g (18%) Saturated Fat 5.5g (28%) Cholesterol 22.5mg (8%) Sodium 532mg (22%) Fiber 4.5g (18%) Sugar 5g (10%)

Nutrition Facts

Serving: 8Servings

Amount Per Serving

Calories 237

% Daily Value*

Serving 1/8th slice
Calories 237kcal 12%
Carbohydrates 23.5g 8%
Protein 16g 32%
Fat 12g 18%
Saturated Fat 5.5g 28%
Cholesterol 22.5mg 8%
Sodium 532mg 22%
Fiber 4.5g 18%
Sugar 5g 10%

* Percent Daily Values are based on a 2,000 calorie diet.