TORILLA PIE:

This colourful, layered Mexican “pie” is low-fat, nutritious, easy to prepare and ideal for parties. Serves 6-8.

Ingredients:

• 2 1/2 cups mashed, cooked black beans -- or -- 1 1/2 cups instant black bean flakes (Fantastic Foods makes these)
• 1 1/2 cups boiling water
• 1 large onion
• 3 small carrots
• 8 large mushrooms
• 3 small zucchini
• 1 cup frozen corn
• 1 28-oz. can diced tomatoes
• 2-3 cloves garlic
• 1 Tbsp. each of cumin, chili powder, thyme
• 1 tsp. salt
• cracked pepper
• 1/4 cup chopped fresh cilantro
• 1/2 lb. grated soya or vegan cheese
• 1 pkg. Olafson's pre-baked whole wheat tortillas (8)

If using black bean flakes, reconstitute with the boiling water. Cover and let sit while you prepare the vegetable sauce. Dice the vegetables, and steam them until just tender. Add the tomatoes, crushed garlic and plenty of herbs and spices to taste.

Oil two deep pie dishes, and layer ingredients in each pie dish as follows: first a tortilla, then spread 1/4 of the black bean paste over it, then the grated cheese (optional). Follow with another tortilla and 1/4 the vegetable sauce. Repeat this sequence again to finish with the vegetable sauce on top.

Bake for 1/2 hour at 350 degrees, and top with more grated cheese for the last 5 minutes, if desired.

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