April 2024

Pinto & Black Bean Enchilada Pie

with Great Frogs Choptank Red.

Whether we are having tamales or corn enchiladas, the preparation may be just more than we have time for. The first time I prepared this, it was so easy and fast that it’s become my go-to. Like tamales and enchiladas there is a wide range of options, so easy to customize to your palate. This version is filled with two varieties of beans, corn, rice, cheese along with our favorite salsa. Topped with avocado- cilantro sauce and sour cream. Be creative, make it your own and

Enjoy!!

Ingredients

Corn tortillas

1 can pinto beans, slightly smashed, drained and rinsed

1 can black beans, drained and rinsed

3-4 cups shredded Mexican style cheese, or your choice

1 package frozen corn

Rice, Spanish works great. This is optional, can be served as a side.

2 jars of favorite salsa, either from the market or homemade enchilada sauce.

1 cup chopped onion, sautéed to translucent

Chopped cilantro

Cumin, chili powder, garlic powder, dried oregano, cayenne, if desired.

Method

Sauté chopped onion, set aside.

Lightly oil 9x13 baking dish, or similar size. Be sure that baking dish is deep enough for layers. This will be layered like a lasagna.

Place a layer of corn tortillas in bottom of dish. Folding in 1/2 some of the tortillas so that the flat edge lines the edge of the dish. Place 2 or 3 tortillas down center of dish.

Place one variety of beans, using the whole can. next, rice if using, 1/2 of the corn, lightly sprinkle each of the seasonings, (easy of the cayenne unless you like it spicy), 1/3 of the cheese, spread salsa or enchilada sauce over top of layer.

Repeat tortilla layer as well as beans, rice, corn, seasoning, cheese, salsa.

Top with another layer of tortillas and finish with remaining salsa and cheese.

Bake at 375 degrees for 45 min—1 hour. Remove from oven and let rest 10 min.

To serve, top with sour cream, chopped cilantro, and avocado sauce, (recipe below).

Avocado Sauce

In small food processor add,

1/4 of med onion, can use green onion here.

Juice from 1 lime

1/2 cup cilantro, no need to chop

1 jalapeño, optional

1 ripe avocado

Salt&pepper to taste

water, a bit for thinning if desired

Blend until mixed and somewhat creamy, should still see pieces of cilantro.