Exceptional Enchilada Pie

As you know, I am a bit lazy when it comes to foods, hence the Chunky Chef concept.  Well, I love enchiladas, but they are a lot of work!  I found this recipe in Sunset magazine a couple of years ago and have loved making lazy enchiladas. If you want to make it quickly, you can used canned beans and ranchero sauce.  I like to make the ranchero sauce fresh.  Click on the link for fresh Ranchero Sauce.  You will also need fresh 10 inch tortillas; corn are nice for that authentic taste.  You can use smaller tortillas to build a smaller pie.

Preheat oven to 350F.  Grate 12 ounces of monterey jack cheese and set aside.

Mix in a large bowl:

1 cup or can black beans
1 cup or can pinto beans
1 bell pepper (I like red) chopped
1 chopped medium onion
12 ounces frozen corn kernels
2 cloves minced garlic
2 teaspoons ground cumin
1/2 cup chopped cilantro
1/2 teaspoon salt
1 teaspoon black pepper

Use a large round casserole dish to build your enchilada pie.

• Cover the bottom of the dish with Ranchero Sauce
• Tortilla
• Large spoonful of bean mixture
• Large spoonful of monterey jack cheese
• Tortilla
• Ranchero Sauce

Repeat layers until you have reached the top of the casserole dish.  Spoon remaining Ranchero Sauce over the pie and cover with cheese.  Bake uncovered for 40 minutes.  Serve with rice, avocados, etc.