ENCHILADA PIE

1 onion
1 chayote squash
1 carrot
12-14 corn tortillas
1 can black beans – or 1 ½ cups
1 can diced green chilies
1 pkg. the good ground (veggie meat)/regular meat
1 lrg can mild enchilada sauce
1 pkg. Vegan cheese, monterey jack or pepper jack
½ cup chopped fresh cilantro (optional black olives sliced)


Prep- with the Saladmaster cutter
Cut up onion and chayote squash with cone #2 shredder – put aside
Cut up carrot with cone # 1 – put aside
Grate cheese with cone #1- put aside


Layer in the bottom of Electric Skillet –in this order 
in the bottom of the Electric Skillet place:

onion and chayote squash

layer of enchilada sauce

4 tortillas ( you can cut the 4th tortilla in half to fit the circle of the pan- so there is a full layer of tortillas)

layer of enchilada sauce- just enough to coat the tortillas

layer of veggie meat/regular meat

layer of carrot

layer of tortillas

layer of enchilada sauce

layer of black beans  and chilies mixed together

Layer of half  of the cheese

Layer of tortillas

Layer of enchilada sauce

Layer of cheese

Layer of cilantro & black olives


Start cooking temp at 320 degrees – when it gets  up to a steady click turn down to 200 – then 180, cooking time 20-30 min 
* If you’re using beef- Cook in the 3 qt with inset,  make sure to put water in the bottom of the 3 qt-for 5-8 min.

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