Easy Taco Pie

• 1 each poblano peppers quartered, or green bell pepper
• 1 each onions chopped
• 2 each garlic cloves minced
• 1 tablespoon chili powder or to taste
• 1 teaspoon cumin ground, or to taste
• 19 ounces salsa pureed, store-bought or homemade
• 14 ounces kidney beans, canned drained and rainsed
• 2 tablespoons tomato paste
• 1/4 cup cilantro freshly chopped
• 8 each corn tortillas (6-inch)
• 1 cup monterey jack cheese shredded
• 1/4 cup scallions, spring or green onions or as needed
• 1/2 cup sour cream or as needed

1. Slice one of the pepper quarters into thin strips; reserve the garnish.
2. Chop remaining pepper.
3. In large noncorrosive skillet, cook onion and garlic until fragrant and soft, about 3 minutes.
4. Add chopped green pepper, chili powder, cumin, oregano, salt and pepper; cook for 3 minutes or until pepper is softened.
5. Add salsa, kidney beans and tomato paste, cook for 7 minutes or until thickened.
6. Stir in cilantro, remove from heat and set aside.
7. Meanwhile, with fork, prick tortillas several times; place on baking sheets and bake in 375F (190C) F oven for 10 minutes or until crisp.
8. Break the tortillas into half or large pieces.
9. Place 13 of the tortillas on lightly greased 9 inch pie plate; top with 1/2 sauce and 1/2 cheese.
10. Repeat layering once, top with remaining 13 of tortilla.
11. Bake for about 15 minutes or until heated through.
12. Sprinkle with remaining cheese; garnish with green pepper strips.
13. Bake for 3 minutes or until cheese is melted.
14. Cut into wedges and serve warm with sprinkled scallions over and dollop of sour cream.

peppers, onions, garlic, chili powder, cumin ground, salsa pureed, kidney beans, tomato paste, cilantro freshly, corn tortillas, scallions, sour cream

Taken from recipeland.com/recipe/v/easy-taco-pie-52842 (may not work)