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wzrec bean pie

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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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