I’ve been making this tortilla pie for years and it’s always a hit.  I often use black beans instead of pinto and swap out the flour tortillas for corn and make it into a Enchilada Casserole.

This recipe is in my cookbook Whole Food Goodness. 

1 large onion chopped

2 cloves garlic minced

4 cups chopped broccoli

1 4 oz. can mild green chilies

1 can no-salt diced tomatoes

5 tsp chili powder

1 tsp cumin

1 tsp coriander

1 tsp oregano

1 6 oz. can tomato paste

2 cups fresh or frozen corn

3 cups cooked pinto beans

Sea salt

4 Ezekiel Tortillas or other whole wheat tortilla

1 Recipe Seed Cheeze Sauce

Sauté chopped onion, over medium-high heat, in large pan until it starts to brown. Add garlic and cook one more minute.  Add 1/2 cup water and broccoli and cook until broccoli is tender. Add more water if needed to keep from sticking. Once broccoli is tender, add remaining ingredients up to beans. Cook 5 – 10 minutes. Salt to taste.  Add more water if needed for moisture.

In a cast iron skillet, pour Seed Cheeze Sauce to cover the bottom of the skillet. Lay one tortilla in the skillet and top with 1/3 of the vegetable mixture. Drizzle cheeze sauce on top.  Do this with the two remaining layers but instead of topping the last vegetable mixture with cheeze, place a tortilla on the top, then cover with remaining cheeze sauce. Bake at 300 degrees for 20 minutes. Serves 8-10.