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Enchilada Pie Recipe

Enchilada Pie Recipe

This impressive, hearty dish is perfect for vegetarians and meat eaters alike. —Jacqueline Correa, Landing, New Jersey
TOTAL TIME: Prep: 40 min. Cook: 4 hours YIELD:8 servings

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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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: 367 calories, 11g fat (4g saturated fat), 20mg cholesterol, 818mg sodium, 41g carbohydrate (5g sugars, 9g fiber), 25g protein Diabetic Exchanges: 3 starch, 2 lean meat, 1 fat.

Reviews for Enchilada Pie

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MY REVIEW
berg1444
Reviewed Sep. 12, 2015

"Loved this meal! I personally chose to use ground beef instead of the meatless crumbles because I couldn't find them. I found it to be delicious and have made it several times!"

MY REVIEW
kathleen ng
Reviewed Mar. 7, 2011

"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."

MY REVIEW
CindyRadd
Reviewed Jan. 26, 2011

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

MY REVIEW
Kathleen2011
Reviewed Dec. 31, 2010

"Oops! I forgot to click on the rating stars!"

MY REVIEW
Kathleen2011
Reviewed Dec. 31, 2010

"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!"

MY REVIEW
mjlouk
Reviewed Dec. 11, 2010

"I used ground beef instead of the faux meat crumbles but we didn't care for this at all. Maybe if it had salsa and sour cream on top of it."

MY REVIEW
BingoLaura2
Reviewed Dec. 8, 2010

"Absolutely wonderful in and amazingly easy. Only thing I did different was I did make it with ground beef."

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