Stacked Enchilada Pie Recipe – Sunset Magazine

Ingredients

• 1 onion (about 8 oz.), peeled and chopped
• 2 red bell peppers (about 1 lb. total), rinsed, stemmed, seeded, and chopped
• 2 cloves garlic, peeled and pressed or minced
• 2 teaspoons cumin seeds
• About 1 teaspoon salad oil
• 1 package (1 lb.) frozen corn kernels, thawed
• 2 cans (about 15 oz. each) black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro
• 1 can (19 oz.) red chili (enchilada) sauce
• 8 flour tortillas (10 in. wide)
• 3 cups shredded pepper jack or plain jack cheese (about 9 oz.)
• 1 1/2 cups crumbled cotija or feta cheese (about 8 oz.)
• 1 firm-ripe avocado (about 6 oz.)
• Fresh cilantro sprigs, rinsed