Late Summer Vegetable Enchilada Pie recipes

Ingredients

• 2 to 3 ancho chilis
• 1 cup boiling water
• 1 28-ounce can whole tomatoes
• kosher salt
• freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 1 medium onion, finely chopped (about 1 1/2 cups)
• 2 garlic cloves, minced
• 2 jalapeños, seeded and finely chopped
• 2 teaspoons mild curry powder
• 1 pound zucchini or other summer squash, cut into 1/4-inch pieces (about 4 cups)
• 2 medium ears corn, kernels cut from the cobs (about 1 1/2 cups)
• 1 3/4 cups cooked black or pinto beans or 1 15-ounce can, drained
• 1 tablespoon fresh lime juice
• 1/2 cup fresh cilantro leaves, roughly chopped, plus more for garnish
• 12 6- to 7-inch corn tortillas
• 1 1/4 pounds monterey jack cheese, grated (5 to 6 cups)

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