Tortilla Pie

This Tortilla Pie takes minutes to assemble and about 20 minutes to bake. (Christopher Prosperi / May 27, 2014)

Busy families are always looking for quick meals. The supermarket is full of prepared foods and frozen heat-and-serve dinners, but these convenience meals are often laden with salt and preservatives.

This Tortilla Pie takes minutes to assemble and bakes in about 20 minutes. The most time-consuming part is cooking the vegetables. Using leftover or frozen veggies — plain, no sauce — works just fine and saves time.

For an added kick, substitute salsa for the tomato sauce. You make the choice: mild or spicy.

TORTILLA PIE

>>2 cups shredded cheddar cheese

>>1 tablespoon ground cumin

>>1 teaspoon dry oregano

>>12 ounces tomato sauce

>>4 (8-inch) soft flour tortillas

>>4 cups cooked vegetables such as zucchini, asparagus, and tomato

In a mixing bowl, stir together the cheese, cumin and oregano.

Using an 8-inch cake pan, spread about 2 ounces of the tomato sauce over the bottom of the pan. Top with one of the tortillas. Ladle 2 more ounces of tomato sauce on top of the tortilla. Top with one third of the cooked vegetables. Sprinkle 1/2 cup of the cheese mixture over the vegetables. Top with another tortilla and repeat until you have three layers.

Top with a tortilla, remaining sauce and cheese mix. Bake in a pre-heated 350-degree oven for 20 minutes. Remove from oven and let cool slightly. Cut into portions and serve with mixed greens and sour cream. Serves 6.