Tortilla pie with greens, homemade sauce + pepitas (gluten-free, dairy-free, vegetarian)

Here’s a simple way to enjoy the taste of enchiladas while using any leftover cooked beans or cooked or raw vegetables hiding in your fridge (almost any bits work). If you have a round casserole dish about the size of the corn tortillas, the finished product resembles a deep-dish pie. For a milder allium flavor, use green onions or leeks, or sauté the onion and garlic before blending with the other sauce ingredients. To add a hot, smoky flavor, use chipotle chiles with or instead of the dried chiles. For crunch when serving, toast some additional tortillas and break into chips or serve with store-bought tortilla chips. Inspired by recipes from Decolonize Your Diet.

Ingredients
  • dried chiles, such as guajillo or ancho
  • onion, chopped
  • garlic, chopped
  • cilantro, chopped
  • tomatoes, fresh or canned, chopped
  • cauliflower florets, chopped
  • firm tofu, chopped
  • jalapeño chile, chopped
  • cooked beans (optional)
  • cumin powder
  • dried oregano
  • chopped pitted briny olives of choice (optional)
  • kosher salt
  • corn tortillas
  • greens (such as beet greens, chard, kale, or collards), stemmed and slivered
  • raw pepitas (pumpkin seeds)
Method
  1. Toast the chiles whole in a dry pan over medium heat for a minute or so. Transfer to a heatproof container and submerge in hot water until soft, about 10 minutes. Stem, seed, and coarsely tear them, then add to a food processor or blender, reserving the soaking liquid if needed to thin the sauce.
  2. Preheat the oven to 375º. Add the onion, garlic, cilantro, tomatoes, cauliflower, tofu, jalapeño, beans, cumin, oregano, and olives to the food processor. Whirl into a coarse sauce, stopping to scrape down the sides of the bowl and to add some chile soaking liquid if needed to thin the sauce. Season to taste with salt.
  3. In the bottom of a casserole dish, spread a generous layer of sauce, top with a layer of tortillas, then continue layering with greens, sauce, and tortillas to fill the dish, ending with a layer of tortillas. Cover, place on a baking sheet, and bake until the sauce is bubbling, about 50 minutes. Uncover, flip over the top layer of tortillas, sprinkle a solid layer of pepitas over the soft sides of the tortillas, and bake until the pepitas are toasted, watching carefully that they don’t burn. Remove from the oven and allow to sit for a few minutes before serving.
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