Stacked Enchilada Pie

Ingredients

• 6 oz avocado 
• 30 oz black beans rinsed drained canned
• 19 oz chili sauce red canned (enchilada)
• 8 servings cilantro leaves fresh rinsed
• 1 lb corn kernels frozen thawed
• 2 teaspoons cumin seeds 
• 8 oz feta cheese crumbled
• 8  flour tortilla (10 in. wide)
• 0.5 cup cilantro leaves fresh chopped
• 2 cloves garlic minced pressed peeled
• 9 oz monterrey jack cheese plain shredded
• 8 oz onion peeled chopped
• 2  bell pepper red stemmed rinsed seeded chopped ( 1 lb. total)
• 1 teaspoon salad oil 

Equipment

• bowl
• frying pan
• oven
• knife
• pizza pan
• baking pan
• aluminum foil
• microwave
• pie form

Directions

1. 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.
2. 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).
3. Spread 1/7 (about 1 cup) of the vegetable filling level over tortilla.
4. 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.
5. Bake enchilada pie in a 350 regular or 325 convection oven for 30 minutes. Uncover and continue baking until hot (16
6. in the center, 30 to 40 minutes longer.
7. 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.
8. Run a knife between pie and pan rim to loosen.
9. 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.
10. Cut into wedges to serve.