Late Summer Vegetable Enchilada Pie

skinnytaste.com

Chardonais

subheading: For the Enchilada Sauce (makes 5 cups):

1 ½ 2 to 3 dried Ancho Chilies

1 cup boiling water

1 28 oz can whole tomatoes

¾ tsp kosher salt

black pepper, to taste

subheading: For the Filling and Pie:

1 tbsp olive oil

1 medium onion, finely chopped

2 garlic cloves, minced

2 jalapenos, seeded and finely chopped

2 tsp cumin

1 lb zucchini, diced ¼-inch (4 cups)

2 medium ears of corn, kernels cut from cobb (1 ½ cups)

1 cup canned black or pinto beans, drained and slightly smashed with fork

1 tbsp fresh lime juice

½ cup chopped cilantro, plus more for garnish

8 6-inch corn tortillas

3 cups reduced fat Mexican blend cheese

Directions at skinnytaste.com

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