Tortilla Torte

Think of this as a Mexican layer cake you eat with a fork. Flour tortillas are stacked with a savory mashed pinto bean filling, a picante-and-green-chile sauce, Monterey Jack, and olives, then baked and cut into wedges like a torte.

It’s surprisingly light. The beans are cooked down with onion, garlic, and cumin into a thick paste with no added fat, just a spritz of cooking spray, which keeps the whole thing low in calories while still tasting rich and satisfying. Warming the tortillas first makes them pliable so they layer without cracking.

The presentation is half the fun: bake the torte until everything’s hot and melty, then transfer it to a platter and ring it with shredded lettuce and chopped tomato.

Let it settle a couple of minutes before slicing so the wedges hold together. It’s a fresh, vegetarian Mexican main that feels like more than the sum of its humble parts.

Kitchen Tips

• Cook the beans down to a thick paste so the layers hold together and don’t slide.
• Warm the tortillas before layering so they stay pliable and don’t crack.
• Let the torte rest a few minutes after baking so it sets into clean wedges.
• Adjust the heat with mild or hot picante sauce and green chiles to taste.

Variations

• Use black beans or refried beans in place of pinto.
• Add corn, sautéed peppers, or cooked chicken between the layers.
• Top with avocado, sour cream, or a dollop of guacamole.