Seven-Layer
Tortilla Pie
Submitted by:
Karen
Greenlee |
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Prep Time:
15 Minutes
Cook Time: 40 Minutes
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"Looks
like a pie, cuts like a pie, and tastes like a little bit of
Southwestern heaven. This casserole is made from pinto and black
beans layered with tortillas and cheese. Picante sauce gives it
just the right kick. You can replace the Cheddar cheese with
Monterey Jack if you like."
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| Ingredients |
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| 2 (15 ounce) cans pinto
beans, drained and rinsed |
| 1 cup salsa |
| 2 cloves garlic,
minced |
| 2 tablespoons chopped
fresh cilantro |
| 1 (15 ounce) can black
beans, rinsed and drained |
| 1/2 cup chopped
tomatoes |
| 7 (8 inch) flour
tortillas |
| 2 cups shredded
reduced-fat Cheddar cheese |
| 1 cup salsa |
| 1/2 cup sour
cream |
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| Directions |
| 1 |
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In a large bowl, mash pinto beans. Mix in 3/4
cup picante sauce and garlic.
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| 2 |
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In a separate bowl, mix together 1/4 cup
picante sauce, cilantro, black beans, and tomato.
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| 3 |
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Place 1 tortilla in a pie plate or tart dish.
Spread 3/4 cup pinto bean mixture over tortilla to within 1/2 inch
of edge. Top with 1/4 cup cheese, and cover with another tortilla.
Spread 2/3 cup black bean mixture over, and top with 1/4 cup
cheese. Repeat layers twice more. Cover with remaining tortilla,
and spread with remaining pinto bean mixture and cheese. Cover
with foil.
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| 4 |
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Bake at 400 degrees F (205 degrees C) for
about 40 minutes. Cut into wedges, and serve with remaining
picante sauce and sour cream.
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| Makes
6 servings
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Nutrition at a glance
Servings Per Recipe: 6 |
amount
per serving |
| Calories |
501 |
| Protein |
27g |
| Total
Fat |
13g |
| Sodium |
1517mg |
| Cholesterol |
16mg |
| Carbohydrates |
70g |
| Fiber |
- |
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