Tortilla Pot Pie

It was 85 degrees today in NH. Earlier this week it was in the 40's. New England weather likes to keep you on your toes. I certainly did not cook Tortilla Pot Pie today (but I did bake cinnamon rolls for J tonight because he's sick and sweets make him feel better-that post will probably be up in a few days) but I've had a draft of it in my blogger dashboard forever and it was screaming to finally be published.

I was going for a Mexican style lasagna but it came out a little too sloppy. I was pissed and almost threw the whole thing in the trash (anger management issues, I haz them!) but then I realized it didn't have to be a lasagna. It could be pie! Why pie? Just because I said so. It's not pretty (at least on the dish) but it tastes good, is inexpensive to make and will fill you up for days and ultimately that matters more to me than how nicely it comes out of the dish.

**If you have leftovers and eat it the next day, miraculously by the power of the fridge it will have turned to lasagna overnight!**

Serves 4

4 8-in diameter flour tortillas
1 can black beans, drained but not rinsed
1 red bell pepper, diced
1 medium zucchini, diced
1 medium onion, diced
1/2 cup vegetable stock
2 cups frozen corn
1 1/2 cups frozen loose leaf spinach
1 tablespoon olive oil
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon of ground coriander seed
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon minced garlic, or garlic powder
1 1/4 cup shredded cheddar cheese
1/2 cup mild enchilada sauce
2 tablespoons low fat sour cream
a handful of chopped cilantro
nonstick spray

Preheat the oven to 375 degrees.

Heat the olive oil in a medium sized saucepan over medium heat. When the pan is hot, add the onion and bell pepper and cook for 3 minutes. Add the cumin, coriander, garlic, red pepper flakes, chili powder and a 1/2 teaspoon of kosher salt. Cook for a minute. Add the stock and zucchini and bring to a simmer. Add the frozen corn and spinach and cook for another 2 or 3 minutes, or until corn and spinach are warmed through. Turn off the heat and stir in the cilantro, sour cream and enchilada sauce.

Coat a square or round casserole dish lightly with non-stick spray. Press two of the tortillas into the bottom of the casserole dish, top with 1/3 of the cheese, 1/3 of the veggie bean mixture, then top with 1 tortilla, 1/3 of the cheese and 1/3 of the veggie bean mixture. Finally add the last tortilla, the last of the veggies and beans and finish off with the last of the cheese. Bake for 15 minutes and then turn the broiler to 450. Broil for 3 or 4 minutes (watching carefully so it doesn't burn!) or until the cheese browns.

Let cool for 10 minutes before serving. Serve with a little sour cream if you want.

All text and photographs © 2008, 2009 Food is to love / Andrea Quigley