Enchilada Pie Recipe

Name: Enchilada Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 shredded reduced-fat cheddar cheese

Servings: persons

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 shredded reduced-fat cheddar cheese

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 until heated through and cheese is melted, 4-5 hours. (To avoid scorching, rotate slow cooker insert one-half turn midway through cooking, lifting carefully with oven mitts.)
4
Using foil strips as handles, remove the pie to a platter.

562

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 package (12 ounces) frozen vegetarian meat crumbles, 1 cup chopped onion, 1/2 cup chopped green pepper, 2 teaspoons canola oil, and more.

Yes, Enchilada Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Enchilada Pie

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