wzrec bean pie

wzrec bean pie

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 6

    poblano peppers

  • 1

    tbsp olive oil

  • 1

    medium onion

  • 1

    large carrot

  • 4

    garlic cloves

  • 1

    tbsp dried epazote

  • 2

    tsp. ancho chili powder

  • 1

    tsp cumin

  • ½

    tsp oregano

  • 2

    28 oz. can plum tomatoes (whole)

  • 2

    cups corn

  • 1

    cup plain yogurt

  • 4

    cups sharp cheddar cheese

  • 24

    small tortillas

Directions

Adjust over rack to top rack and turn on broiler. Place peppers on baking sheet and broil,turning once,until blistered on both sides,10 minutes. Remove peppers and place in a plastic bag to steam,heat oven to 350 degrees. Once peppers are cooled,skin,stem,seed,and cut into short strips. Heat oil in a large soup kettle over medium heat. Add onions and carrots,saute until soft. Stir ingarlic,epazote,chili powder,cumin,and oregano,and cook about a minute. Add tomatoes and juice,crush them with youre hands. Bring sauce to a simmer and cook for 15 minute covered. Stir in black beans,corn,and roasted peppers. Simmer for 5 minutes. Coat a 9/13 in. backing dish (glass or ceramic)with oil or cooking sprasy. Spread 1/2 cup of sauce on bottom of the pan. Make4 layers in the following order,6 corn totillas,overlapping if necessary,2cups sauce,1 cup cheese mixture. Bake,uncovered until hot and bubbly,25-30 minutes


Nutrition

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