Wednesday, June 3, 2009

Stacked Burrito Pie

I saw this recipe in a recent issue of Family Fun Magazine and it look liked an easy quick dinner. I changed up the ingredients quite a bit, to make it more of a meal that my family would enjoy. The original recipe called for ground beef and I subbed in a bunch of veggies instead. I also subbed in plain yogurt for the sour cream, which is something that I usually do and added some extra beans for fiber. I had already packed my springform pans when I made this, so I just put it together in a cake pan, which worked just fine.
We all liked this dinner and it was very filling. The great thing about this recipe is that it is very versatile and you can switch up the ingredients anyway you want.
Stacked Burrito Pie adapted from Family Fun Magazine
1 tablespoons canola oil
1 medium onion, finely chopped
2 cloves garlic, minced
2 red, orange, or yellow bell peppers, finely chopped
1 small zucchini, cut in quarters lenthwise and sliced
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 cup water
1 (15 1/2-ounce) can black beans, drained and rinsed
1 cups frozen corn kernel
4 (10-inch) flour tortillas
1 cup refried beans
1/2 cup plain yogurt
1 cup salsa
8 ounces Cheddar or Monterey Jack, grated

Step 1 In a large skillet over medium-low heat, warm the oil. Add the onion and sauté for 5 minutes, stirring often. Add the garlic and sauté another minute.

Step 2 Increase the heat to medium, then add the bell peppers, zucchini, chili powder, and cumin. Cook for about 3 minutes. Add the salt, water, black beans, and corn, and bring the mixture to a boil. Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 20 minutes.

Step 3 Heat the oven to 350°. Using the rim of a 9-inch springform pan as a template, trim 3 of the tortillas to the size of the pan. Leave the fourth tortilla untrimmed. Note: You can also bake this dish in a 9-inch round cake pan and serve it like a lasagna.

Step 4 Spray the bottom and the sides of the pan with cooking spray. Press the untrimmed tortilla evenly into the pan's bottom. Spread 2-3 tablespoons of the refried beans over the tortilla, followed by 2 Tbls of plain yogurt and 1/4 cup of the salsa. Spoon and spread a quarter of the veggie mixture over the salsa, then sprinkle a quarter of the grated cheese evenly over the top.

Step 5 Place one of the trimmed tortillas on top of the cheese, then repeat the layering of the refried beans, plain yogurt, salsa, vegetables and cheese. Continue this way until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese.

Step 6 Bake the pie until heated through, about 30 minutes. Allow it to cool for 10 minutes, then remove the rim from the springform pan, if you used one. Slice the pie into wedges using a sharp knife.

Coming Next- Craving Ellie- White Gazpacho


Marie said...

That looks fabulous Mary Ann!! I love Mexican food and I love the use of vegetables here. I think this is something Todd and I would really enjoy!

Meghan said...

I love that this can be made in a round pan! We're big Mexican food fans so this is right up my alley!

Cathy said...

Okay, I just emailed this to myself to make for dinner tonight. Once again Mary Ann's blog saves the day!

It looks delicious!

Anonymous said...

That looks fantastic! Easy and delicious.

Kerstin said...

What a great meal for a weeknight! I love all the flavors and the fact that it's easily adaptable!

Kasha said...

Hey Mary Ann,
I have been following your wonderful blog for sometime. I know my blog does not compare to yours, but I sure would be flattered if you would add me to your blog list. That would mean a lot to me. Thanks for inspiring me with your blog!

Steph said...

That looks really yummy!

Risa said...

I make a very similar meal to this, but we call it enchilada lasagna. I love the versatility!

Michele said...

What a great idea! Yumm!

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