Recipe: Southwestern Vegetable Pie with Tortilla Crust and Avocado Black Bean Salsa

SOUTHWESTERN VEGETABLE PIE WITH TORTILLA CRUST

"This pot pie is fast and easy to prepare, and makes for a great brunch dish. For convenience, it can be prepared and refrigerated the night before. Serve with Avocado Black Bean Salsa."

2 tablespoons butter
1 cup finely chopped onion
1/2 cup seeded and finely chopped Anaheim chile peppers
1 cup finely chopped red bell pepper
1 1/2 cups fresh or frozen and defrosted corn kernels
6 eggs
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
4 tablespoons chopped fresh cilantro
12 (6-inch) corn tortillas, torn into 1-inch pieces
3 cups freshly grated Monterey Jack cheese (substitute at will)
Avocado Black Bean Salsa (for serving, recipe follows)

Spray a 13-by-9-inch ovenproof baking dish with a non-stick cooking spray.

In a saute pan, melt the butter. Add the onion and peppers, and saute for 3 to 4 minutes. Add the corn and stir to blend. Remove the pan from the heat and set it aside.

In a mixing bowl, whisk together the eggs, milk, salt, pepper, cayenne and cilantro; set aside.

Spread one-third of the tortillas in the bottom of the casserole dish. Top with half the pepper and corn mixture, a third of the cheese, and half of the egg mixture. Spread another layer of tortillas over the egg mixture, saving the last third for the top. Sprinkle the tortillas with what is left of the pepper mixture, more cheese (saving half for the top), and the rest of the eggs. Top this layer with the remaining tortillas and sprinkle the top with cheese. Refrigerate the pie for at least 4 hours, or up to 24 hours.

Make the Avocado Black Bean Salsa (recipe follows).

WHEN READY TO BAKE:
Preheat the oven to 350 degrees. Allow the casserole to sit at room temperature for 30 minutes.

Bake it for 35 to 45 minutes, until the pie is puffed and golden. Remove it from the oven and let it stand for 10 minutes before cutting and serving, accompanied by the avocado black bean salsa.

VARIATION:

If you would like to make this pie with chicken or shrimp, layer the cooked chicken or shrimp with the corn-pepper mixture, and bake as directed.

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AVOCADO BLACK BEAN SALSA
Makes 6 to 8 servings

"This salsa also serves as a wonderful dip for tortilla chips."

1 Haas avocado, peeled and cut into 1/2-inch dice
1/4 cup chopped red onion
1/4 cup chopped Anaheim chile pepper
2 tablespoons chopped fresh cilantro
1/2 cup peeled, seeded and chopped fresh tomato
1 cup cooked black beans
2 tablespoons freshly squeezed lime juice
1/2 teaspoon salt
6 shakes Tabasco sauce
1/4 teaspoon freshly ground black pepper

In a glass mixing bowl, combine all the ingredients and stir to blend. Refrigerate until ready to serve.

Source: Pot Pies: Comfort Food Under Cover by Diane Phillips