"A
quick easy tortilla pie filled with a spicy bean and veggie
filling. You can replace the Cheddar cheese with Monterey Jack
or any other cheese you like. Top the pie with sour cream and
your favorite salsa. Add extra fiber to your diet by using whole
wheat tortillas!"
Ingredients
1 (15 ounce)
can black beans, rinsed and drained
1 (15 ounce)
can pinto beans
1 (16 ounce)
can refried beans
1 (2 ounce)
can sliced black olives
1/2 (15 ounce)
can whole kernel corn, drained
1/2 cup chopped
green bell pepper
1 jalapeno pepper,
seeded and minced
1 tablespoon cumin
1 teaspoon chili
powder
ground black pepper
to taste
12 (12
inch) flour tortillas
1
1/2 cups shredded Cheddar cheese
1/2 cup sour
cream
1/2 cup sour
cream
Directions
1
Preheat oven to 350 degrees F (175 degrees
C).
2
Combine black beans, pinto beans, refried
beans, olives, corn, bell peppers, jalapeno pepper, cumin, chili
power and black pepper in a medium size pot. Cook on medium high
heat until the mixture thickens, about 10 minutes.
3
Spray a round pan with non-stick oil spray.
Lay one tortilla flat on the bottom of the pan. Spread bean
mixture on the tortilla. Sprinkle cheese lightly over the bean
mixture. Top with a new tortilla and repeat this layering process
until the pan is full. When the final tortilla has been placed,
cover the top tortilla with the remaining cheese.
4
Bake for 20 minutes. Allow pie to cool
slightly before serving. Garnish with salsa and sour cream.
