A Caribbean Garden

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Yummy and fresh, yet still “junky” tasting. This pie can be served a main or side, and refrigerates and reheats well. I think it tastes better the next day.

Sauce (You can also substitute a 16oz bottle of enchilada sauce)

1 large can whole tomatoes plus 1 fresh tomato if available, pureed in blender
2 tablespoons oil
2 cloves garlic, minced
1-2 tablespoon minced hot pepper ( chili, habenero, jalapeño-whatever is your tolerance)
2 tablespoons pureed chipotle pepper or two whole chipotles (optional)
3 tablespoons ground cumin (geera)
1 tablespoon ground coriander
1 teaspoon salt
1 teaspoon brown sugar

Heat oil in a saucepan, add garlic and hot pepper and fry for 1 minute. Stir in ground spices, frying for 30 seconds longer. Add tomato puree, chipotle, salt, and sugar. Simmer for 20-30 minutes.

Filling
11/2 cups ricotta cheese or crumbled queso fresco or crumbled feta cheese or chevre
3 cups grated monterrey jack cheese
2 cups fresh corn kernels (2 ears) or 1 can corn kernels, drained
2 cups chopped spinach or other greens eg amaranth
¼ cup chopped onions
1 tablespoon black pepper
¼ teaspoon nutmeg

3 large or 9 small corn tortillas

Garnishes:
Diced avocado
Sour cream
Chopped green onions

Method
Preheat oven to 350°
Steam corn for 8 minutes if fresh and drain excess water. If using canned corn no need to steam. Steam chopped spinach or greens for 3 minutes and drain excess water.
In a large bowl mix together cheeses, set aside 1 cup. Mix in vegetables and seasonings.
In oiled round dish place one large or 3 overlapping small tortillas. Place half the filling and top with half the sauce. Then do a layer with tortillas and filling and top with remaining large or 3 small tortillas. Press pie down firmly with palms of hand or fingers, then cover with sauce and sprinkle with reserved cheese..
Bake 20 minutes. Let cool enough to set. Cut in wedges and serve with garnishes of choice.
Option: For individual enchiladas you can divide the filling between each tortilla, roll up the tortillas and place seam side down on an oiled baking dish. Cover with sauce and grated cheese. Bake 15 minutes.

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