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Enchilada Pie Recipe

Enchilada Pie Recipe photo by Taste of Home

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This impressive, hearty dish is perfect for vegetarians and meat eaters alike. —Jacqueline Correa, Landing, New Jersey

This recipe is:

Healthy

Diabetic Friendly

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Enchilada Pie Recipe

Prep: 40 min. Cook: 4 hours

Yield: 8 Servings

40 240 280

Ingredients

1 package (12 ounces) frozen vegetarian meat crumbles
1 cup chopped onion
1/2 cup chopped green pepper
2 teaspoons canola oil
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/2 cup water
1-1/2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon pepper
6 whole wheat tortillas (8 inches)
2 cups (8 ounces) shredded reduced-fat cheddar cheese

Directions

Cut three 25-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray.
In a large saucepan, cook the meat crumbles, onion and green pepper in oil until vegetables are tender. Stir in both cans of beans, tomatoes, water, chili powder, cumin and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
In prepared slow cooker, layer about a cup of bean mixture, one tortilla and 1/3 cup cheese. Repeat layers five times. Cover and cook on low for 4-5 hours or until heated through and cheese is melted.
Using foil strips as handles, remove the pie to a platter. Yield: 8 servings.

Editor's Note: Vegetarian meat crumbles are a nutritious protein source made from soy. Look for them in the natural foods freezer section.

Nutritional Facts 1 piece equals 367 calories, 11 g fat (4 g saturated fat), 20 mg cholesterol, 818 mg sodium, 41 g carbohydrate, 9 g fiber, 25 g protein. Diabetic Exchanges: 3 starch, 2 lean meat, 1 fat.

Originally published as Enchilada Pie in Healthy Cooking December/January 2011, p42

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Enchilada Pie

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Reviewed on Mar. 07, 2011 by kathleen ng

I have to say, I worried about it, but it was pretty good. I put a little salsa and sour cream on it and used ground chicken since my husband didn't like the idea of the crumbles. It was a hit with everyone except my 10 year old. I don't think chili powder is his thing. But he ate it anyway.

Reviewed on Jan. 26, 2011 by CindyRadd

My family loved it...it came out perfect---

Reviewed on Dec. 31, 2010 by Kathleen2011

Oops! I forgot to click on the rating stars!

Reviewed on Dec. 31, 2010 by Kathleen2011

When I make chili I do not use beans - I've never been crazy about beans. I've not used the veggie meat crumbles before. But I have vowed to change my eating habits in 2011, and this recipe was definitely outside my comfort zone. I really wasn't expecting to like it! Having said all that . . . I LOVE THIS DISH! I will definitely make it again and I will be sharing it with family and friends!