Mexican Pie © llizard aka ejm 2000, 2002

based on a recipe by Alistair and Judy

Ingredients (serves four)

Black Bean Dip 750 ml cooked black beans 2 Tbsp oil ½ onion, chopped finely (optional) ¾ tsp. ground cumin ½ tsp. ground coriander ¼ tsp. garam masala (optional) ½ tsp. dried oregano salt & pepper to taste Preparation: Mash beans. (I use a hand blender) In a heavy skillet at med-high heat put oil, onion (optional), mashed beans and seasonings. Fry, stirring often with a flat nosed wooden spoon. When you can see the bottom of the pan for a reasonable length of time (the whole thing will resemble a lava pool), the dip is ready.

black bean dip -->
1 zucchini squash, chopped
1 red peppers, chopped
1 large onion, chopped
4 cloves garlic
1 (or more) fresh banana peppers (or jalapeno)
1½ to 2 c. cooked niblets of corn
fresh lime juice (optional)
spicy salsa to taste
Grated Monterey Jack cheese
6 tortillas
fresh coriander leaves
green onions

Preparation

1. Fry all vegetables except corn in oil until tender. When nearly done, add corn, fresh lime juice if you have it. When vegetables are done, add some salsa. Taste. Adjust amount of salsa, if necessary... mix til salsa is heated through.
   
   

2. etc. etc. tortilla cheese/bean dip tortilla cheese/vegetable tortilla cheese/bean dip tortilla cheese/vegetable tortilla

   In a large casserole dish, stack tortillas (you can use corn or flour rotis) together with alternate fillings. Don't put too much between the layers.
   
   
3. On top, sprinkle more cheese and add another hot pepper if you want.
   
   
4. Cook covered at 350F for 30 minutes until cheese is bubbly. Remove from oven, let cool a bit and slice it like a pie. Garnish with green onions, fresh coriander leaves. Serve with sour cream if you want to be decadent.
   
   

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