wzrec bean pie
By á-7497
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
- 1/2 tsp oregano
- 2 28 oz. can plum tomatoes (whole)
- 2 cups corn
- 1 cup plain yogurt
- 4 cups sharp cheddar cheese
- 24 small tortillas
Details
Servings 10
Preparation time 30mins
Cooking time 60mins
Preparation
Step 1
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
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