Cheesy Baked Tortilla Pie with Guajillo Tomato Sauce, Mushrooms & Chayote Squash

Cheesy Baked Tortilla Pie

with Guajillo Tomato Sauce, Mushrooms & Chayote Squash

40 MIN
4 Servings
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    From the Test Kitchen

    For a hearty, comforting meal, you'll cook a medley of tender black beans, mushrooms, chayote squash (a variety beloved for its satisfying crunch), then layer it all between monterey jack and cheddar cheeses, tortillas, and spiced tomato sauce before baking until deliciously golden brown.
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    Dietary Information

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      730 Cals (est.)
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    fresh
    ingredients
    Cheesy Baked Tortilla Pie with Guajillo Tomato Sauce, Mushrooms & Chayote Squash
    Title
    • 8 Flour Tortillas
    • 1 14.5-Oz Can Crushed Tomatoes
    • 1 15.5-Oz Can Black Beans
    • ½ lb Mushrooms
    • 2 Chayote Squash
    • 2 cloves Garlic
    • ¾ cup Guajillo Chile Pepper Sauce
    • ½ cup Sour Cream
    • 4 oz Shredded Monterey Jack Cheese
    • 4 oz White Cheddar Cheese
    • ¼ cup Cilantro Sauce
    • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve the squash lengthwise; if necessary, remove the pit, then small dice. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Season with salt and pepper. Stack the tortillas; halve lengthwise. Grate the cheddar on the large side of a box grater. Place in a bowl; add the monterey jack and toss to combine. In a separate bowl, combine the tomatoes and guajillo chile sauce. Taste, then season with salt and pepper if desired.

    Cook the vegetables
    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Add the diced squash. Cook, stirring occasionally, 5 to 7 minutes, or until browned and slightly softened. Add the chopped garlic and spice blend. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the seasoned beans and 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

    Assemble the pie
    3 Assemble the pie

    Transfer 3 tablespoons of the guajillo tomato sauce to a large baking dish and spread into an even layer. Top with 8 halved tortilla pieces, with the cut, straight sides lining the baking dish (there will be some empty space that the tortillas don't cover). Evenly top the tortillas with half the remaining guajillo tomato sauce, half the cooked vegetables, and half the grated cheeses. Repeat with the remaining halved tortillas, guajillo tomato sauce, cooked vegetables, and grated cheeses. 

    Bake the pie
    4 Bake the pie

    Bake the pie, rotating the baking dish halfway through, 14 to 16 minutes, or until the filling is heated through and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. 

    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

    Meanwhile, in a bowl, whisk together the cilantro sauce, sour cream, and 2 tablespoons of water. Taste, then season with salt and pepper if desired. Serve the baked tortilla pie drizzled with the sauce. Enjoy!

    Tips from Home Chefs

    Cheesy Baked Tortilla Pie

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the mushrooms into bite-sized pieces. Halve the squash lengthwise; if necessary, remove the pit, then small dice. Peel and roughly chop 2 cloves of garlic. Drain and rinse the beans. Season with salt and pepper. Stack the tortillas; halve lengthwise. Grate the cheddar on the large side of a box grater. Place in a bowl; add the monterey jack and toss to combine. In a separate bowl, combine the tomatoes and guajillo chile sauce. Taste, then season with salt and pepper if desired.

    2 Cook the vegetables

    In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add mushroom pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Add the diced squash. Cook, stirring occasionally, 5 to 7 minutes, or until browned and slightly softened. Add the chopped garlic and spice blend. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the seasoned beans and 2 tablespoons of water (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until the vegetables are softened and the water has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

    Cook the vegetables
    Assemble the pie
    3 Assemble the pie

    Transfer 3 tablespoons of the guajillo tomato sauce to a large baking dish and spread into an even layer. Top with 8 halved tortilla pieces, with the cut, straight sides lining the baking dish (there will be some empty space that the tortillas don't cover). Evenly top the tortillas with half the remaining guajillo tomato sauce, half the cooked vegetables, and half the grated cheeses. Repeat with the remaining halved tortillas, guajillo tomato sauce, cooked vegetables, and grated cheeses. 

    4 Bake the pie

    Bake the pie, rotating the baking dish halfway through, 14 to 16 minutes, or until the filling is heated through and the cheese is melted. Remove from the oven and let stand at least 2 minutes before serving. 

    Bake the pie
    Make the sauce & serve your dish
    5 Make the sauce & serve your dish

    Meanwhile, in a bowl, whisk together the cilantro sauce, sour cream, and 2 tablespoons of water. Taste, then season with salt and pepper if desired. Serve the baked tortilla pie drizzled with the sauce. Enjoy!

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