Late Summer Vegetable Enchilada Pie

Skinnytaste
1 hr 15 min Prep: 15 min Cook: 1 hr
Serves: 8 Save

Ingredients (19)

  • For the Enchilada Sauce (makes 5 cups):
  • 1 1/2 2 to 3 dried Ancho Chilies
  • 1 cup boiling water
  • 1 28 oz can whole tomatoes
  • 3/4 tsp kosher salt
  • black pepper
  • For the Filling and Pie:
  • 1 tbsp olive oil
  • 1 medium onion
  • 2 garlic cloves
  • 2 jalapenos
  • 2 tsp cumin
  • 1 lb zucchini
  • 2 medium ears of corn
  • 1 cup canned black or pinto beans
  • 1 tbsp fresh lime juice
  • 1/2 cup chopped cilantro
  • 8 6-inch corn tortillas
  • 3 cups reduced fat Mexican blend cheese

Directions

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Blood Orange Paloma

The Bar

Ingredients (5)

  • 1.5 oz. Blanco Tequila
  • 6 oz. Blood Orange Sparkling Water (or Comparable)
  • Chili Lime Seasoning Rim
  • Lime Wedge Garnish
  • Blood Orange Wedge Garnish
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