How to make it

  • There's really no right or wrong way to layer this, but I find that it works best with heavier ingredients on the bottom.
  • Preheat oven to 375
  • Place one tortilla on the bottom of an oven safe pan (ideally, round with sides about 4-5 inches high. I use a large skillet that's not much larger around than the tortillas. Keeps everything nice and together). Spread well-drained beans and corn on the tortilla. Sprinkle with cheese. (Don't let your beans and corn be too wet - otherwise the bottom layer is soggy).
  • In between layers sprinkle your spices (I like cumin and paprika, but use whatever floats your boat or nothing at all). Also, be liberal with cheese - it's the glue that melds all these layers into happiness.
  • Place another tortilla on top of your corn/bean base. Distribute some of the bell peppers on top of the tortilla. Sprinkle with cheese.
  • Place your third tortilla on top of the last. Distribute remaining bells, if any, and the pablanos. Sprinkle with cheese.
  • Place your fourth tortilla. Distribute onion and minced jalapeno. Sprinkle with cheese.
  • Place your fifth tortilla. Layer the thin vegetable slices (carrots, zucchini, squash). Sprinkle with cheese.
  • Butter the top of your sixth and final tortilla. Put on top as the capper.
  • Cover your pie with tin foil and bake for 25 minutes. Take the foil off, increase the heat to 400 and cook for about 15 minutes, or until the top layer is golden brown. Let rest a few minutes before cutting into 4 "pie slices."
  • Serve with sour cream and rice.

Reviews & Comments 2

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  • mommyluvs2cook 5 years ago
    This is something I would definitely try! Sounds delicious! ;)
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  • nativeprincess 7 years ago
    Sounds delicious!
    Oh yeah, welcome to GR!! You are off to a great start, very nice recipes :)
    Was this review helpful? Yes Flag

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