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Enchilada Pie

 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.
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.