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                                                                  This easy enchilada pie is a fresh twist on Mexican fare. Top with avocado slices and cojita cheese for an impressive presentation.

                                                                  Ingredients
                                                                  • Yes No 1 8 oz onion
                                                                  • Yes No 2 red bell pepper
                                                                  • Yes No 2 clove garlic
                                                                  • Yes No 2 tsp cumin seed
                                                                  • Yes No 1 tsp salad oil
                                                                  • Yes No 1 1 lb frozen corn kernels
                                                                  • Yes No 2 15 oz black beans in can
                                                                  • Yes No 1/2 cup chopped cilantro
                                                                  • Yes No 1 19 oz red chili sauce
                                                                  • Yes No 8 10 inch flour tortilla
                                                                  • Yes No 3 cup shredded plain jack cheese
                                                                  • Yes No 1 1/2 cup crumbled feta cheese
                                                                  • Yes No 1 6 oz firm ripe avocado
                                                                  • Yes No cilantro
                                                                  • In a 5- to 6-quart nonstick pan over high heat, frequently stir onion, bell peppers, garlic, and cumin seeds in 1 teaspoon oil until the onion is limp, 5 to 7 minutes. Stir in corn, beans, and chopped cilantro; remove pan from heat.
                                                                  • Pour the chili sauce into a 12-inch rimmed pizza pan or 10-inch pie pan. Dip a tortilla in sauce to coat both sides lightly; lift tortilla out, letting excess sauce drip back into pan. Set tortilla in an oiled 10-inch cheesecake pan with removable rim at least 3 inches tall (see notes). Spread 1/7 (about 1 cup) of the vegetable filling level over tortilla. Sprinkle evenly with 1/3 cup jack cheese and 3 tablespoons cotija cheese. Repeat layers, making a total of seven; top with last tortilla. Reserve any leftover chili sauce and remaining jack and cotija cheeses. Cover pan with an oiled piece of foil, oiled side down. Set pan in a rimmed 10- by 15-inch baking pan.
                                                                  • Bake enchilada pie in a 350° regular or 325° convection oven for 30 minutes. Uncover and continue baking until hot (160°) in the center, 30 to 40 minutes longer.
                                                                  • Before serving, in a microwave-safe bowl, in a microwave oven on full power (100%), heat remaining chili sauce until hot, 20 to 30 seconds. Pit, peel, and slice avocado.
                                                                  • Run a knife between pie and pan rim to loosen. Remove rim, set pie on a platter, and drizzle with chili sauce. Arrange avocado slices in a ring on pie, sprinkle with remaining jack and cotija cheeses, and garnish with cilantro sprigs. Cut into wedges to serve.
                                                                  Cuisine:YesNomexican
                                                                  Yields: 8servings
                                                                    Steps:
                                                                  • Yes No
                                                                    stir
                                                                  • Yes No
                                                                    chop
                                                                  • Yes No
                                                                    pour
                                                                  • Yes No
                                                                    dip
                                                                  • Yes No
                                                                    coat
                                                                  • Yes No
                                                                    spread
                                                                  • Yes No
                                                                    sprinkle
                                                                  • Yes No
                                                                    cover
                                                                  • Yes No
                                                                    bake
                                                                  • Yes No
                                                                    serve
                                                                  • Yes No
                                                                    microwave
                                                                    Supplies:
                                                                  • Yes No
                                                                    foil

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