Spring Recipe Contest: Vegetarian Enchilada Pie

My wonderful friend Whitney gave this recipe to me, which I, of course, made a few minor changes. But I must say, great recommendation!!

Ingredients:

• a couple tablespoons oil
• 1 onion, chopped
• 2 summer squash, sliced
• 1 large tomato, chopped
• 1/2 teaspoon salt
• 1 teaspoon cumin
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
  
• 2.5 cups chickpeas, mashed
• 1 7-oz can chopped green chiles, drained
  
• 1 10-oz can enchilada sauce
• about 7 corn tortillas
• 1.5 cups grated pepper jack cheese

Preheat the oven to 350 degrees. Heat oil in a large frying pan over medium heat. Add the onion and squash and saute for about 15, stirring occasionally to keep from burning. When the onion and squash are transparent, add the tomato, salt, cumin, oregano, and garlic powder. Mix together thoroughly and take off the heat. In a separate bowl combine the chickpeas, green chiles, and half of the enchilada sauce; this should be a spreadable consistency. In a greased 9 X 13 baking dish, layer about 3.5 tortillas along the bottom. Spread the chickpea mixture over the tortillas and then spread the squash mixture over the chickpeas. Layer the other 3.5 tortillas over the squash mixture. Pour the rest of the enchilada sauce over the tortillas. Layer the cheese on top. Bake uncovered for about 25 minutes.

Next time, I think I might use 1 tablespoon of taco seasoning instead of the cumin and oregano, and I might include a cup of frozen corn as well. I might also consider using whole wheat flour tortillas, just because I like the taste and texture of them a little more than corn tortillas. Another change I think I would make would be to use black beans instead of chickpeas. I was planning on using black beans, but all we had were dried beans, and I didn't cook them up in time, so I had to make do with chickpeas. Thanks, Whitney, for this great recipe! I think it's a keeper!