Bill Ward’s Enchilada Pie

I tried Bill’s  recipe using red beans as there were no black beans in my supermarket and it tasted delicious. If you do eat cheese, you could also substitute regular mozzarella cheese instead of the vegan cheese, too.

Ingredients:

8  yellow corn tortillas
1  medium Spanish onion
1  green bell pepper
1   red bell pepper
1  19 oz can black beans
1  11 oz can of Mexican corn with red and green peppers
1  28 oz can red enchilada sauce
2  slices Tofutti mozzarella “cheese” (or any brand of vegan cheese you like)
3   Tbs. Olive Oil
1 Tbs. crushed and peeled garlic
Fresh  Cilantro (Coriander) for garnish

Preheat oven to 350 degrees Fahrenheit.
Dice and saute onions and peppers in garlic and oil over medium heat for approximately 5 minutes.
Drain and rinse beans and corn, add to pan and mix together.
Cut tortillas into 1 x 2 inch strips (approx) and cheese into 1/2  x  1/2 inch pieces.

Line a 13″ x 9 ” pan with about 1/3 of the tortilla strips and spoon enchilada sauce to cover.
Layer with 1/2 of the bean/veggie mixture and dot with half of cheese pieces.
Repeat with all layers and end with  tortilla strips and enchilada strips on top.
Bake at 350 degrees for 30 minutes.
Garnish with twigs of cilantro (coriander) and serve.