This is the recipe from Cooking With Rachel (Alpert) that was a big hit at the macrobiotic potluck. Tom and I made it last night for dinner and it was delicious!
BLACK BEAN ENCHILADA PIE
8 to 10 yellow corn tortillas (organic best) 4 to 5 cups black beans, cooked 2 cups carrots, cooked dash shoyu 1 onion, lightly sauteed in olive oil with pinch sea salt ¼ to ½ lb. tofu, crumbled (optional) ¾ cup grated mochi 2 tablespoons tahini 1 tablespoon white or yellow miso ¾ cup water
Lightly oil a 9-inch pie pan or square baking pan. Arrange 4 or 5 tortillas on the bottom.
Puree beans and carrots together. Add onion, and place mixture on top of tortillas. Place another layer of tortillas, followed by another layer of beans. Add crumbled tofu and grated mochi. Combine tahini, miso, and water and pour over the top.
Cover and bake 20 minutes at 325 to 350 degrees, then uncover and bake 10 to 15 minutes.
Tips: -This pie can be assembled ahead of time, chilled several hours or overnight, then baked just before serving. -Leftovers are good cold in a pack lunch, for breakfast, or for a quick meal.