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Enchilada Pie

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

8 ServingsPrep: 40 min. Cook: 4 hours

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

2 of 2

Enchilada Pie (continued)

Directions (continued)

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.

Nutrition 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.