Aztec Pie
By Amy B. and Linda M. from Gray-New Gloucester Middle School, Gray, ME.
Description
Aztec Pie is a vegetarian main dish featuring spicy tomato sauce, refried beans, corn and a secret ingredient, butternut squash, layered with corn tortillas and reduced fat chedddar cheese and then baked until muy caliente! Serve with a topping of plain non-fat yogurt mixed with freshly chopped cilantro.
Nutrition Facts
Serving size: 1/6
| Calories | 439 |
| From Fat | 19.60% |
| From Saturated Fat | 7.84% |
| From Sugar | 7.65% |
| Sodium | 588.68mg |
Ingredients
| Ingredient | 6 servings | 50 servings |
|---|---|---|
| Spaghetti Sauce, Meatless, Low Sodium (USDA commodity A243) | 1.5 cup/12 oz | #10 can/106 oz |
| Chili Powder | 1 tbsp | 1/2 cup |
| Cumin, ground | 1 tbsp | 1/2 cup |
| Oil, olive, salad or cooking | 1 tsp | 3 tbsp |
| Onions, raw, diced | 1/3 cup/2 oz | 2.5 cup/16 oz |
| Refried beans, canned, vegetarian | 1.5 cup/12 oz | #10 can/110.5 oz |
| Tortilla, yellow corn, 6" | 10 each/18.90 oz | 80 each/151.2 oz |
| Squash, butternut, cooked and mashed, without salt | 1.5 cup/12 oz | 12.5 cup/6 lb |
| Corn, canned, whole kernel, without added salt and sugar, drained (USDA commodity A110) | 1/2 cup/4 oz | 4 cup/32 oz |
| Cheese, cheddar, white, reduced fat, shredded (USDA commodity B028) | 1.5 cup/6 oz | 12 cup/3 lb |
| Yogurt, plain, fat free | 3/4 cup/6 oz | 6.25 cup/50 oz |
| Cilantro, fresh, chopped | 1 tbsp | 1/2 cup |
Preparation
Preheat oven to 350 degrees. Place sauce in mixing bowl, stir in spices. Dice onion, saute in oil for 5 mins. Add refried beans to combine. Spray one 9" round or 9" square baking dish (6 servings) or two 2" full size steam table pans (50 servings) with pan release oil. Spread a thin layer of sauce on the bottom of the pan, add half of the tortillas, torn as needed, to cover pan bottom. Layer with half each of the squash, corn, beans, sauce and cheese. Top with remaining tortillas. Repeat layers one more time in the same order, squash, corn, beans and sauce, ending with cheese on top. Bake at 350 degrees for about 25 minutes or until cheese is golden brown. Cut round pan into 6 equal wedges or square pan 2 X 3 for 6 servings. Cut each steam table pan 5 x 5 for 50 servings. Serve with a spatula. Chop fresh cilantro. Stir into yogurt. Use as a topping if desired.
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